Mini Puffs with Goat Cheese and Herbs

By oakleyj

You can bake and freeze the pastry for these little puffs in advance -- but wait to add the filling until just before serving

Ingredients

• 1/4 1/4
• cup water
• 1/4 1/4
• cup milk
• 1/4 1/4
• cup butter, cut up
• 1/8 1/8
• teaspoon salt
• 1/8 1/8
• teaspoon ground nutmeg
• 2/3 2/3
• cup all-purpose flour
• 3 3
• eggs
• 1/2 1/2
• of an 8-ounce container cream cheese with chive and onion
• 3 3
• ounces soft goat cheese (chevre)
• 2 2
• tablespoons milk
• 1 1
• tablespoon snipped fresh parsley
• 2 2
• teaspoons snipped fresh dill or basil
• 1/8 1/8
• teaspoon freshly ground black pepper

Details

Servings 20
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 375F. Grease a baking sheet; set aside. For pastry, in a medium saucepan, combine the water, milk, butter, salt, and nutmeg. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes. Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag fitted with a round tip with a 1/2-inch opening.

2. Pipe twenty-four 1-inch mounds (or spoon batter with a rounded measuring teaspoon) 1 inch apart onto prepared baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20 to 25 minutes or until golden. Transfer to a wire rack and cool.

3. Slice puffs in half horizontally with a serrated knife. For filling, in a medium bowl, combine cream cheese, goat cheese, and milk; beat with an electric mixer on medium speed until smooth. Add parsley, dill or basil, and pepper and mix well. Use a pastry bag to pipe filling into the bottom half of each puff (or spread each bottom half with a rounded teaspoon of the mixture). Replace tops. Serve immediately or cover and chill for up to 2 hours. Makes 20 to 24 puffs.

4. Make Ahead: Prepare as directed through Step 2. Place baked puffs in a freezer container. Seal, label, and freeze for up to 2 weeks. Thaw overnight in the refrigerator. Continue as directed in Step 3.