Garlic Thyme Cheese Puffs. These delectable little cheese puffs start with simple choux pastry, which is not nearly as intimidating as some think; learning to make this classic opens up a whole world of possibilities from sweet to savoury.
Perfectly golden little cheese puffs are always the most inviting thing on a Holiday entertaining platter for me. I’m always immediately drawn to them as the first thing I try at any seasonal party.
I know from experience that they are always the first item to disappear at my own get-togethers. Perhaps it’s the curiosity of what’s held inside these delectable little party bites that’s to blame; after all, the possibilities are practically endless.
Many people may never have made the French classic choux pastry which forms the shell of these hors d’oeuvres. But as someone who has made it since I was about 12 years old, I can tell you there’s nothing intimidating about it at all.
With only 4 common ingredients, water, butter, flour and the fresh eggs that provide all the lift necessary in these light and airy pastries, really, how complicated can they be?
Temperatures are key to making choux pastry for these cheese puffs.
No, that is not a typo, it is temperatures, plural. The initial baking temperature for choux pastry puffs should always be higher, whether you’re making eclairs, profiteroles or these cheese puffs.
The higher temperature quickly heats up the choux pastry batter and begins to rapidly create the steam inside that helps the eggs lift the pastry. Once they’ve expanded completely, it’s then that the temperature gets decreased so that the puffs can stay in the oven as long as possible to create that golden colour and a solid exterior shell that does not collapse.
When people ask me how long to leave them in after the heat gets reduced, my answer always is, “As long as you dare.” If the bottoms are not getting too brown, leave them for the maximum time you can.
This strengthens the outside shell and ensures that the puffs do not collapse when they come out of the oven. Honestly, I bake my puffs by colour and not by timing for the most part.
More tips for Choux pastry cheese puffs.
Two tips here are to always use aluminum baking sheets, and always use parchment paper. Aluminum pans buffer direct heat better than other metals or alloys used for baking sheets. Simply put, they are far less likely to overheat and burn the bottom of your puffs before the top portion is completely baked.
Parchment paper is an essential in practically all my baking but it is particularly useful here. It does provide a little additional heat buffer but there is the added bonus of not having to grease the pan. Fat on the pan can conduct heat very quickly too, so eliminating that risk is a bonus.
One guideline never to ignore, like in Yorkshire pudding which also gets its lift from fresh eggs, is DON”T OPEN THAT DOOR! Well, at least not until the very last couple of minutes of baking.
Most especially in the initial rising and baking, constant temperature with no fluctuations is essential. Resist the urge to take a peek at them.
The basic cheese filling recipe here can be used with a myriad of variations. Instead of roasted garlic and thyme, I’ve sometimes used a little finely chopped smoked salmon and dill or roasted garlic and mixed herbs.
Finely chopped sun dried tomatoes with fresh chopped oregano is also a great variation. Let your taste and imagination conjure up your own favourite version of these popular little Holiday party bites that you just know your guests are going to love.
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Choux pastry cheese puffs need not be intimidating. They're quite easy and this recipe has the most delicious filling too! - You can use reduced fat versions of cream cheese and/or goat cheese if you prefer. - Low fat yogurt can be used as a substitute for the whipping cream as well. - If you do not like goat cheese, you can use all cream cheese in this recipe instead. Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past. The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
For the choux pastry shells
For the cheese filling
To prepare the choux pastry shells for the cheese puffs
To prepare the filling
Serving Size 4 dozen cheese puffs
Amount Per Serving Calories 96Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 44mgSodium 73mgCarbohydrates 4gFiber 0gSugar 0gProtein 3g
Choux pastry cheese puffs need not be intimidating. They're quite easy and this recipe has the most delicious filling too!
- You can use reduced fat versions of cream cheese and/or goat cheese if you prefer. - Low fat yogurt can be used as a substitute for the whipping cream as well. - If you do not like goat cheese, you can use all cream cheese in this recipe instead.