Choux Puffs with Cheese Recipe


Choux Puffs with Cheese Recipe

These are really neat little puffs with cheese that can be filled with whatever you like. These Choux Puffs with Cheese are made with the classic French Choux (say "shoo") pastry. Make ahead and freeze for your next party. This recipe makes 24 puffs.


  • 1/4 cup water
  • 1/4 cup milk
  • 1/4 cup butter use only butter, cut up
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2/3 cup all-purpose flour
  • 3 eggs
  • 1/2 of an 8-ounce container cream cheese with chive and onion
  • 3 ounces soft goat cheese chevre
  • 2 tablespoons milk
  • 1 tablespoon snipped fresh parsley
  • 2 teaspoons snipped fresh dill or basil
  • 1/8 teaspoon freshly ground pepper


  • Preheat oven to 375 degrees F. Lightly grease baking sheet; set aside.
  • For pastry, bring the water, the 1/4 cup milk, butter, salt and nutmeg to boiling in a large saucepan, stirring until butter melts. Remove from heat; stir in flour completely. Add 2 of the eggs, 1 at a time, stirring vigorously until a stiff batter is formed; spoon batter into a pasty bag fitted with a 1/2-inch tip.
  • Pipe twenty-four 1-inch puffs (or, spoon batter with a rounded measuring teaspoon) 1-inch apart onto the baking sheet. Lightly beat remaining egg; brush over tops. Bake 20 to 25 minutes or until golden brown. Transfer to a wire rack; cool. Slice puffs in half horizontally with a serrated knife.
  • For filling, beat cream cheese, goat cheese and the 2 tablespoons milk in a medium bowl with an electric mixer until smooth. Add parsley, dill or basil, and pepper; mix well. Pipe filling with a pastry bag or spread a rounded teaspoon of the mixture into the bottom half of each puff. Replace tops. Serve immediately or cover and chill up to 2 hours.

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