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Savory cream puffs with cream cheese

Written by Kathrin (Leave a Comment)

Savory Cream Puffs with Cream Cheese

Next time you host a cocktail party or buffet, you might want to prepare savory cream puffs. they are perfect for party buffets: small, handy, easy to prepare, and above all extremely versatile. Since choux pastry tastes neutral, i.e., neither particularly sweet nor particularly salty, one can conjure up both sweet and spicy finger food from the same cream puff recipe. And you will be rewarded for your "efforts" with really pretty looking, delicious pastries 🙂 !

Check out my other similar recipes!
  • Spinach Puffs with Feta Cheese
  • Classic Scottish Shortbread
  • Turkish Borek with Spinach and Cheese
  • Savory Homemade Cheese Shortbread Cookies

So that you don't have to waste time with your hearty cream puff experiments, as I did a few years ago, I'll tell you today about my salty cream puff recipe. The cream puff filling consists of spicy fresh cheese cream. The light and airy fresh cheese cream goes perfectly with choux pastry. We prefer the spicy profiteroles (that's what you can also call mini cream puff) with a comparatively excellent-tasting filling. Paprika-Chili! Garlic! Or, as a unique eye-catcher and tasty icing on the cake, a combination of both.

Choux pastry recipe for cream puff

Recipe Recommendation

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Very important: Before it is the turn of the cream puff filling, the baked choux pastry must cool completely. Then you can use the pastry bag and the star spout again. The filling for the savory cream cheese puffs is best pepped up with small paprika cubes, fresh chives rolls or similar. You can make a two-colored cream (like toothpaste) by putting both types of fresh cheese in the pastry bag.

Puff pastry recipe savory

In case you're wondering where my lids went: Of course, they were there too. I only ate them with the lucky little baker before I took the photos 😉 I found the savory cream puff optically much more beautiful without them.

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5 from 2 votes

Savory Cream Puffs

Loose dough and airy cream: With a seasoned cream cheese filling, these hearty mini cream puffs are excellent finger food for buffets! The small cream puffs are also merely pretty.
Prep Time20 mins
Baking Time20 mins
Servings: 40 small cream puffs
Calories: 76kcal

Ingredients

For the choux pastry

  • 250 milliliters (1 cups) water
  • 50 grams (⅕ cup) butter
  • 1 teaspoon salt
  • 150 grams (1 cup) flour
  • 4 eggs, small, rough indication, see recipe
  • ½ teaspoon baking powder

For filling and decoration

  • 200 grams (1 cups) cream cheese, peperoni
  • 200 grams (1 cups) cream cheese, garlic taste
  • 200 grams (1 cups) cream cheese, herbs taste
  • 0.25 (¼ ) pepper, finely diced
  • 1 tablespoon chives, in rolls

Instructions

  • Place water, butter, and salt in a saucepan and bring to the boil briefly or melt butter. Pour the flour at once (!) into the hot liquid. Stir with a (woodespoon until a large dumpling is formed and a thin white layer is formed on the bottom of the pot; "burning" takes about 1 minute. Remove the pan from the heat and let it cool down a little until the dumpling is lukewarm.
  • Whisk the eggs. Gradually (never at oncstir the egg mixture into the cooled dough dumpling using a hand mixer. The resulting dough should have the coarse consistency of sponge dough, i.e., not be too liquid. If in doubt, do not use the whole egg mixture, but leave a little. Stir the baking powder into the choux pastry at the end.
  • Preheat oven to 375 degrees. Cover a baking sheet with baking paper. Using a piping bag made from the dough, place large spots (or other shapes as desireon the baking tray. Leave enough space because the choux pastry rises during baking!
  • Bake the cream puffs for about 20 minutes in a preheated oven. Do not open the door during this time! Cut off the lid of the ready-baked puffs still hot with scissors or a sharp knife.
  • When the cream puffs have cooled down completely, put the cream cheese into a pastry bag, and sprinkle it on top. Decorate with paprika cubes and chives.

Notes

As soon as the cream puffs are filled, it is best to eat them fresh instead of storing them for a long time. But the unfilled cream puffs can be frozen quickly. To defrost, simply leave at room temperature for one hour and then fill.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Nutrition

Nutrition Facts
Savory Cream Puffs
Amount Per Serving (1 puff)
Calories 76 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 33mg11%
Sodium 129mg6%
Potassium 30mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 240IU5%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  • About Kathrin & Jan

    It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!

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Hi, we're Kathrin & Jan!

It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

Welcome and enjoy our blog!
Learn more about us. →

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