Easy appetizer to make ahead of time. The pastry puff shells will keep up to two weeks in the freezer.
( A ) Ingredients:Goat Cheese filling (Herb goat cheese Trader Joe’s)
3 ounces soft goat cheese (chevre)
2 chives chopped
1 stalk green onion finely
2 tablespoon sour cream
1 clove garlic diced
fresh chop dill,
fresh ground pepper
( A) Direction: Goat Cheese
In a bowl combine goat cheese, sour cream, mince garlic, fresh ground pepper. Mix well using an electric mixer. Add green onion, chives. Mix well. Keep refrigerate until puffs are done and cool.
( B ) Ingredients for pastry puffs
1 cup boiling water
4 tablespoons unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
Make sure flour is sifted. In a small saucepan add water, salt, and butter bring to a boiling point.
Add a cup of flour at once and start to briskly stir using a wooden spoon, keep stirring until the mixture forms a dough ball. Stir about 2-3 minutes over a medium heat. Add one egg and continue to mix it into the dough ball, add the next egg (one at a time) continue until all eggs are mixed into dough. You will have shiny and smooth dough.
Prepare a baking sheet pan with parchment paper. Pre-heat oven at 375 degrees. Bake for about 25-30 minutes, until puffy and golden brown . Makes 24 mini puffs
To make mini puffs, drop a large spoonful onto the parchment or making mini puffs use a pastry bag with a plain large nozzle. Parchment paper is optional, just grease baking sheet. I prefer using parchment paper, you will not have oil under the pastry and an easy clean up.
Cool puff shells before slicing off the tops. Do not slice top until completely cool.
For a hard shell leave the puff shells cooling in the open. When cool add herb goat cheese spread and a few pieces of fresh augural in the cool mini puffs, sprinkle fresh ground pepper.