Cheese cream filled savory choux pastry

Photo : Valerie Szewczyk

INGREDIENTS (for about 35 choux pastry)
125g milk
125g water
100g butter
100g gratted (comté or emmental) cheese
150g all-purpose flour
200g eggs (4 large)
200g cheese cream
60g of fresh aromatic herbs : tarragon, chive and chervil
5g ganulated sugar
Salt and ground pepper


DIRECTIONS :  
Preheat oven to 170°C (340°F)

Prepare your cream cheese with finely chopped aromatic herbs : tarragon, chive, and chervil. Season with salt and ground pepper. Reserve in the fridge.

In a pot, mix water, milk, butter, sugar, and a pinch of table salt. Bring to a boil. Once butter has completely melted, take off flame, and pour flour all at once, stirring constantly. 
Put pot back on flame and continue to work it with a spatula for less than a minute. 
Continue stirring and kneading until the dough dries out and stops sticking to the sides of the pot. Take off flame. 
Add eggs, one at a time, stirring energetically. 
Fill a pastry bag with batter. Squeeze out puffs onto nonstick baking tray, well-spaced as pastry will double in volume when it bakes.
Sprinkle gratted cheese on pastry. Bake for 20 minutes. 
Let cool the choux completely once baked.
Halve pastry horizontally with a serrated knife and carefully invert top onto work surface. Remove and discard any wet dough from interior of top and bottom. 
Fill each choux with the cheese cream mixture.  Then carefully reinvert top half over it.

You can substitute the herbed cheese cream by a green or black olives tapenade, roquefort blue cheese cream, anchovies cream, sundried tomatoes finely chopped, curry cream, and more.

Popular posts from this blog

KING CAKE EPIPHANY TRADITIONAL CELEBRATION...

Image
In the beginning of January, French bakeries are filled with exquisite puff pastry pies that are called “ Galettes des Rois ” in France but also "King Cake" in the US. Epiphany is a traditional Christian feast celebrating the 'shining forth' or   revelation   of God to mankind in human form, in the   person   of   Jesus Christ.  The name "Epiphany" is a greek word meaning revelation. It’s based on the biblical story that tells of the Magi or   Three Kings   - Caspar, Melchior and Balthasar - who saw a bright star on the night Christ was born and followed it to Bethlehem… The Epiphany is celebrated twelve days after Christmas. At this occasion, families meet to share the traditional “galette des rois”. This puff pastry pie is filled with almond cream and... something else ! It’s time to find the kings. The French call it “ tirer les rois ”. The traditional galette is cut in slices (one per person sitting at the table plus one. The slice
Read more

Cheese, Pecan & Squash Savory Tartlets

Image
I'm glad to share with you a delicious appetizer to enjoy in winter ! This recipe is a tribute to the French Mountain culinary heritage that I'm glad to highlight in my cooking tours. In the Alps, Jura and Franche-Comté, no meals without cheese and dairy products!! Morbier is a delicious cheese from Franche-Comté, one of the 3 PDO cheeses. It's a raw milk cheese that we easily recognize with it's horizontal line of ashes. In the past, this line preserved the cheese made with the morning milk before the evening milking. Preparation 45 minutes -  Baking time : 50 minutes INGREDIENTS (6 tartlets) Dough : 250g all-purpose flour 125g unsalted butter at room temperature 1 egg 1 tbsp water a pinch of salt a few sprigs of thyme. Garnish : 1/2 medium-size squash 1 red onion 30g pecan 80g Morbier cheese 200ml liquid cream 38% 2 eggs 1 tbsp granulated sugar 1 tbsp balsamic vinegar table salt & ground pepper olive oil. NB: if you can't find Morbier cheese, you can make thi
Read more

Zucchini & Avocado Tartare

Image
36°C today in Paris... maybe more under the bright sun without wind... too hot to cook. I found a zucchini I brought from Provence in my fridge. I have an avocado and sundried tomatoes from Italy... For the fresh herbs, you could have it in your kitchen garden. In Paris, I always grow it on my balcony.  Here's a very good "summer" recipe, which change from the traditional tomato-mozzarella or cantaloupe melon-proscuitto. Try this recipe at home and enjoy this delicious appetizer ! INGREDIENTS (2 serving) 2 medium-sized zucchini 1 big avocado (or 2 small ones) 1/4 cup pitted olives, cut in small pieces 2 tbsp sundried tomatoes, finely chopped 4 tbsp lemon juice Fresh herbs : basil, cilantro, dill, parsley, chervil Fleur de sel, Groun pepper DIRECTIONS In a bowl, mix diced zucchini and avocado, diced olives, chopped sundried tomatoes and fresh herbs. Drizzle lemon juice and olive oil. Season with salt and ground pepper. Taste and adjust seasoning if necessary. Serve the zuc
Read more