Savory Cream Puffs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 0.25 liter ¼ water
- 50 g butter
- 1 pinch (s) salt
- 150 grams flour
- 4 egg (s)
- 0.5 teaspoon ½ baking powder
- 75 g ham, very finely diced
- 50 g cheese, rated (Gouda)
- 1 teaspoon paprika powder, noble sweet
For the cream:
- 100 g cream cheese
- 2 tablespoon sweet cream
- 2 tablespoon chives, cut into small rolls
- Pinch (s) salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the water in a saucepan and bring to the boil with butter and salt. Pour in the flour all at once and stir at the lowest possible heat until the dough loosens from the bottom of the pan as a lump. Put the hot dough in a bowl and stir in one egg at a time. Add the baking powder with the last egg. Divide the dough into three equal portions. Mix the ham under one serving and the cheese and paprika powder under the second. The last portion does not contain any ingredients, but is filled with cream cheese cream after baking.
- Using two teaspoons, place small piles of dough on a baking sheet lined with baking paper. Bake the cream puffs in a preheated oven at 200 degrees for about 30 minutes.
- For the cream cheese cream, stir the cream cheese with the cream and chives until creamy and season with salt and pepper. Let the ham cream puffs and cheese and pepper cream puffs cool on a wire rack. Cut the others open with scissors, let cool slightly and fill with the cream cheese cream.
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