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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
:20 |
Total Time: |
1:00 |
Ingredients: |
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Puffs:
1/2 cup butter
1 cup flour
1 cup water
1/4 tsp. kosher salt
4 eggs
Filling:
8 oz. cream cheese
1/4 cup fresh chives, chopped
1/2 cup smoked salmon, shredded
Garnish:
Green and red leaf lettuce, clean and dry
sm. sprigs of fresh dill
Alternate Filling:
8 oz. cream cheese
1/4 cup jam of your choice
Alternate Garnish:
Fresh berries
Powdered sugar
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Directions:
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Grease a baking sheet or line baking sheet with parchment paper. Preheat oven to 400 degrees.
In a small bowl, mix cream cheese, salmon, and chives or cream cheese and jam until thoroughly combined. Set aside.
In a sauce pan bring water to a boil. Once water is boiling, add the butter. Once the butter is melted into the water, add flour and salt all at once. Stir vigorously. Cook and stir until mixture forms a ball that doesn't separate.
Remove from heat; let cool for 10 minutes. Add eggs one at a time, beating after each addition until smooth.
Either drop batter by tablespoons onto baking sheet, or fill a pastry bag with batter and pipe it onto the sheet in amounts equal in size to a golf ball.
Bake at 400 for 30 minutes. Remove from oven. Poke holes in puffs with a toothpick and replace in oven with the heat off for 10 minutes. Remove puffs from the oven, and using a small serrated knife, cut the tops from the puffs like you would a jack-o-lantern.
Fill another pastry bag with the cream cheese mixture. Pipe the filling into the puffs until the puffs are a little over full. Replace the top of the puff at an angle on the filling. Place filled puffs on a platter (covered with lettuce leaves if you're making the savory version) and garnish each with a small dill sprig or fresh berries and sifted powdered sugar.
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These are SO easy and very impressive! These cream puffs (with the savory filling) won me a grand champion ribbon in a cooking contest when I was in 4H. :)
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