Goat Cheese Choux Puffs
Appetizers Lacto-Ovo Vegetarian Recipes Cheese
An elegant platter for your next gathering with friends. You'll pleasantly surprise them with these choux puffs filled with goat cheese cream, paired with sun-dried tomatoes, arugula, and salami.
Note: I use the aromatic oil left over from the dried tomatoes as a salad dressing; for example, I mix arugula with a little oil from the tomatoes, grate some parmesan slices on top, and add a few slices of prosciutto or speck.
Ingredients
Choux Pastry
60ml milk
50ml water
60g butter
1/4 teaspoon salt
75g flour
2 eggs (small)
Cheese Cream
250g aged goat cheese
200g cream cheese (Philadelphia)
1/2 teaspoon herbes de Provence
20 chives
8 turns chili flakes
green pepper (or black)
salt
Garnish
arugula
semi-dried tomatoes in oil
thin slices of salami (spicy)
Yield: 16 pieces
How to prepare goat cheese choux puffs
- Choux: Place the milk, water, butter, and salt over low heat until it starts to boil. Add all the flour at once and stir quickly until it pulls away from the pot. Let it cool completely.
- Add the eggs one at a time, mixing well after each addition. Put the dough into a pastry bag.
- On a baking tray lined with parchment paper, pipe small mounds of choux dough. With a wet finger, flatten the tops of the mounds.
- Bake the choux at 200°C for 10 minutes, then at 180°C for 20 minutes (without opening the oven). Let the choux cool completely.
- Filling: Put the goat cheese (rind removed), cream cheese, and herbes de Provence in a food processor. Season with freshly ground green pepper and chili. Blend everything well in the processor. If the mixture doesn't become very creamy, add 1 tablespoon of milk and blend again. Taste the cream for salt and add more if needed. Add the chopped chives and blend for another 15 seconds. Keep the cream refrigerated until needed.
- Cut the cooled choux in half and fill with the cheese cream (you can use a pastry bag for a nicer presentation).
- I arranged the choux on a platter, alongside arugula, semi-dried tomatoes, and spicy salami.
Scalded flour
The dough after adding the eggs
Piped mounds on the baking tray
Baked choux
Cheese cream
Goat Cheese Choux Puffs
