These small cream puffs are filled with a blend of cheese, herbs, and spices.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 tbsp butter, plus more for the baking sheet||2 tbsp low fat milk|
|1/2 cup all-purpose flour, sifted, plus more for the baking sheet||1 tsp fresh lemon juice|
|pinch of salt||pinch of cayenne|
|2 large eggs, beaten||freshly ground black pepper|
|1/4 cup freshly grated Parmesan||1/4 cup freshly grated Parmesan or sharp Cheddar, or crumbled blue cheese|
|5 oz (140 g) low fat cream cheese with garlic and herbs|
Preheat the oven to 400°F (200°C). Bring the butter and 1/2 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 cream cheese, milk, lemon juice, cayenne, black pepper and Parmesan until combined. Split each puff open and fill with a teaspoon of the mixture. Serve at room temperature.
Freeze empty cheese puffs for up to 1 month.
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