Project Description

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

2 Chèvre Puffs on a white plate

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!


  • Author: Dorothy Calimeris
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 9 Puffs 1x
  • Category: Appetizers



For the Puffs:

½ C water
2 T butter
½ t salt
½ C flour
2 large eggs, room temperature

For the Filling:

½ pint golden cherry tomatoes, cut in half
1 t red wine vinegar
1 T extra virgin olive oil
¾ teaspoon lavender salt
Freshly ground pepper
1 T chopped chives
2 oz chevre, room temperature


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.

Keywords: cheese puffs, chèvre puffs,

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