These small cream puffs are filled with a blend of cheese, herbs, and spices.
Freeze empty cheese puffs for up to 1 month.
Preparation Time10 min
Preparation Time - Text10 minutes
Cooking Time50 min
Cooking Time - Text50
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCocktail Party, Formal Dinner Party
Recipe Coursehors d'oeuvre
Taste and Texturecheesy, light, umami
- 4 tbsp butter, plus more for the baking sheet
- ½ cup all purpose flour, sifted, plus more for the baking sheet
- Pinch of salt
- 2 large eggs, beaten
- ¼ cup freshly grated Parmesan Cheese
- 5 oz (140g) low fat cream cheese with garlic and herbs
- 2 tbsp low fat milk
- 1 tsp fresh lemon juice
- Pinch of cayenne
- Freshly ground black pepper
- ¼ cup freshly grated Parmesan or sharp Cheddar, or Crumbled blue cheese
Preheat the oven to 400°F (200°C). Bring the butter and ½ cup water to a boil in a medium saucepan. Remove from the heat and quickly beat in the flour and salt with a wooden spoon. Return to very low heat and stir until the dough is smooth and very lightly films the bottom of the pan.
Remove from the heat and cool 5 minutes. Gradually stir in the beaten egg until the dough is glossy and thick. Stir in the cheese.
Butter and flour a baking sheet. Using 2 dessert spoons, drop 16 balls of the dough, spaced well apart, on the baking sheet. Bake for 20–25 minutes, or until puffed and golden.
Remove from the oven and use a sharp knife to make a slit in the side of each puff to allow the hot steam to escape. Transfer the puffs onto a wire cake rack and let cool.
For the filling, mix the ingredients until combined. Split each puff open and fill with a teaspoon of the mixture. Serve at room temperature.
2008 Dorling Kindersley