Cream Puffs With Style – Chevre Puffs!
This Chevre Puff recipe is from the July 2019 post: Seasonal Summer Dinner
Recipe: Chevre Puffs with Goat Cheese and Lavender Tomatoes
Cream puffs look complicated but really aren’t. These chevre puffs can be made ahead, and cut them in half, lightly brush them with olive oil and return to a hot (375F) oven to warm them, about 8 minutes before filling and serving them. The tomatoes can be dressed ahead and kept at room temperature for several hours. Don’t refrigerate tomatoes! If you buy tomatoes from a place that keeps them refrigerated, or the tomatoes are cold when you touch them, shop somewhere else. Refrigerating tomatoes makes them mealy.
I hope you enjoy making them as much as I did!
Dorothy
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 9 Puffs 1x
- Category: Appetizers
Ingredients
For the Puffs:
1/2 C water
2 T butter
1/2 t salt
1/2 C flour
2 large eggs, room temperature
For the Filling:
1/2 pint golden cherry tomatoes, cut in half
1 t red wine vinegar
1 T extra virgin olive oil
3/4 teaspoon lavender salt
Freshly ground pepper
1 T chopped chives
2 oz chevre, room temperature
Instructions
For the Puff:
Heat the oven to 375F
Line a baking sheet with parchment paper.
Place the water, butter, and salt in a medium sauce pan over a high heat until it comes to a boil and the butter has all melted.
Add the flour all at once and stir with a wooden spoon until the mixture creates a smooth ball.
Remove from the heat and beat the eggs in (by hand with a wooden spoon, or with a mixer) one at a time until the mixture is smooth.
Use a 1 oz ice cream scoop (or a spoon) to spoon the batter onto the prepared pan. Leave about 1 ½ inches around each puff since they will rise.
Bake until golden and puffed, about 16-18 minutes.
The puffs will deflate as they cool, don’t get discouraged, you can still split them, warm them and fill them and they will look at taste delicious.
For the Filling:
Combine the tomatoes, red wine vinegar, olive oil, lavender salt, pepper, and chives in a small bowl. Mix well and set aside until needed.
To Assemble:
Cut the puffs in half widthwise and return to the oven to warm, about 8 minutes.
Quickly place a small spoonful of chevre in each puff and top with a generous spoonful of tomatoes and place the lid over the tomatoes.
Arrange on a serving dish and serve immediately.
