Garlic and rosemary cheese puffs! Choux pastry balls filled with a garlic and rosemary infused cream cheese and topped with melted cheese!
Garlic and rosemary cheese puffs. Have you ever had a profiterole? Light and airy choux pastry ball filled with cream and topped with chocolate? How could you possibly improve on that? Simple, the same way we improve everything, with cheese!
I cannot think of a single thing in the world that isn’t made better with the addition of cheese and these French classics are no exception. Simple choux pastry cases filled with cream cheese, garlic and rosemary and topped with melted parmesan. Hold onto your seats guys these garlic and rosemary cheese puffs are going to be good!
Garlic and Rosemary Cheese Puffs
Ingredients – for the choux pastry
- 65 g plain flour sifted
- pinch of salt
- 50 g unsalted butter cubed
- 2 large eggs beaten
- 120 ml water
- 100 g Parmesan cheese grated
Ingredients – for the filling
- 200 g cream cheese
- 200 g soft goats cheese
- 200 ml double cream
- 4 cloves garlic roasted
- 2 tbsp fresh rosemary chopped
- pinch of salt and pepper
Method – for the choux pastry
- Pre-heat your oven to 200C. Line a baking tray with baking paper and spray with non stick cooking spray.
- Whilst your prepare the pastry you can be roasting your garlic, pop the cloves unpeeled into the oven and leave until needed, keep and eye on them so they don’t burn. You can pop them into the corner of the same tray as your cream puffs.
- Sieve your flour onto a sheet of baking paper.
- In a medium pan over a medium heat, add the water butter and salt. Heat until the butter has melted but do not allow the water to begin to boil and evaporate.
- Turn the heat right up and bring the mixture to the boil very quickly, tip in all of the flour in one go and remove from the heat.
- Beat the mixture with a wooden spoon very hard and very quickly, really go for it, lets build up those baking muscles. Don’t worry if it looks a mess.
- Pop the pan back on a low heat and continue to stir until the dough cooks a little and forms a glossy ball of dough in the pan.
- Transfer the dough to a mixing bowl and leave to one side.
- Beat the eggs with a whisk and gradually add them to the dough. Beat the mixture with a wooden spoon to combine. You are looking for a dough that is very glossy and shiny and has the consistency of a paste.
- Spoon the dough into a piping bag fitted with a 1/2 inch round piping nozzle. Pipe small rounds of dough, about 3cm across onto your lined baking tray.
- Sprinkle the tray not the pastry with water and bake for 15 minutes.
- Without opening the oven door, after 15 minutes, turn your oven down to 170C and bake for a further 10 minutes.
- Remove the tray from the oven and carefully pierce a small hole in the side of each ball to allow steam to escape.
- Spray the balls with a little non stick cooking stray and sprinkle with the grated cheese. Return the cream puffs to the oven for another 5 minutes.
- After 5 minutes the pastry should be completely crisp. Remove from the oven and leave to cool completely on a wire cooling rack.
Method – for the filling
- In a large bowl, using an electric whisk, whisk the cream until stiff peaks form.
- Remove your garlic from the oven, remove the skin and mash lightly with a fork.
- In another bowl add the cream cheese, goats cheese, rosemary, salt pepper and garlic. Whisk until combined.
- Gently fold the cheese mixture into the whipped cream using a silicone spatula.
- Transfer the mixture to a piping bag fitted with a medium round piping nozzle or a pastry filling nozzle.
- Fill each choux case with cheese filling. Sprinkle with salt and feshly ground pepper and serve!
And there you go, my garlic and rosemary cheese puffs! Remember to tag @whatseatingmanchester in your social media post to show me your bakes!
For more recipe inspiration don’t forget to check out my blog.