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To roast it, cut a little off the top of the half bulb of garlic. Place it on a square of aluminum foil and drizzle with a teaspoon of olive oil and sprinkle with a pinch of salt and pepper.
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Bring the four corners of the aluminum foil together and twist to seal the garlic in completely.
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Roast the garlic on a 350 degree oven for about ½ hour until fully softened and golden.
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Let it cool before removing the garlic from the skins and mashing it with a fork before using it in the filling.
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Using an electric mixer, bet together the goat cheese and cream cheese until smooth.
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Add the pinch of salt and pepper. mashed roasted garlic, chopped thyme and cream. Blend together until smooth.
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Cover and refrigerate for an hour or so before filling the choux pastry puffs.
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Use a piping bag with a large open round or star tip to fill the cheese puffs. I like to only about half fill the puffs with the cheese filling. Filling them completely is too much of the rich filling for my taste.
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Push the tip into the side of the cheese puff shell and squeeze about a rounded teaspoon of the filling inside.
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If you do not have a piping bag you can also split the cheese puff shells in half with a serrated knife and spoon the filling into the bottom half before putting them back together.
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Chill until ready to serve.