Savory Cream Puffs with Gorgonzola and Walnuts: The Elegant Appetizer That Captures Everyone
Today I bring you into the refined world of savory cream puffs, but with a touch of personality and flavor you wouldn’t expect: a soft and enveloping gorgonzola and walnut mousse.
This appetizer is my ace up the sleeve when I want to impress guests with something elegant and tasty, which is prepared in advance and assembled at the last minute, without stress.
It is a demonstration that a sophisticated dish doesn’t have to be complicated. The magic of this recipe lies in the perfect contrast between the lightness of the choux pastry and the rich flavor of the mousse, a sensory experience that combines textures and flavors harmoniously.
I know that choux pastry can be a bit intimidating for many, but I assure you, by following my step-by-step tips, you’ll achieve empty, light cream puffs perfect for holding the mousse.
The heart of the recipe, the gorgonzola mousse, is a symphony of balanced flavors: the bold taste of gorgonzola is sweetened by ricotta and cream cheese, while whipped cream gives an ethereal texture.
Finally, the walnuts add that crunchy note that makes every bite an unforgettable experience.
It’s a dish that speaks of celebration, conviviality, and pure joy, ideal for an aperitif with friends or as an elegant start to a special dinner.
Let’s get to work and prepare this delight that will sell out!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for 4 people
- 1.75 oz butter
- 0.4 cup all-purpose flour
- 1 egg (+ 1 yolk)
- 3.5 tbsp water (cold)
- 1 pinch salt
- 1/2 tsp baking powder
- 3.5 oz ricotta
- 3.5 oz cream cheese
- 1.75 oz gorgonzola (spicy)
- 0.85 cup fresh liquid cream
- 2 sheets gelatin (0.3 oz)
- to taste salt
- 1 pinch black pepper
- walnut kernels (for decoration)
Tools
- Kitchen scale
- Saucepan
- Parchment paper
- Baking dish
- Bowl
- Electric whisk
- Piping bag
Instructions for SAVORY CREAM PUFFS WITH GORGONZOLA MOUSSE
Cut the butter into cubes and place it in a saucepan with water and salt. Melt over low heat. As soon as the butter is melted and the mixture boils, remove from heat and add the flour all at once. Stir vigorously until a ball forms that detaches from the sides. Remove from heat, let cool slightly, and add the egg and yolk slightly beaten, a little at a time, stirring until fully absorbed. Add the baking powder, stir, and transfer the mixture to a piping bag. Form small cream puffs on a baking tray with parchment paper, flattening the tips slightly with a damp finger. Bake at 350°F in a static oven for about 15-20 minutes until golden. Let them cool.
Soak the gelatin sheets in cold water for 10 minutes. In a saucepan, heat 80 ml of cream and melt the gorgonzola. Squeeze the gelatin and dissolve it in the gorgonzola fondue. Let cool. In a bowl, mix the ricotta and cream cheese. Add the gorgonzola fondue, salt, and pepper. Whip the remaining cream and gently incorporate it into the mixture. Place the mousse in the refrigerator for at least an hour.
Cut the top dome off the cream puffs. Using a piping bag, generously fill them with the gorgonzola mousse. Decorate with chopped walnut kernels. If desired, add a drizzle of honey to balance the strong flavor of the cheese.
Notes on Ingredients
Spicy gorgonzola is the best choice for a strong and aromatic flavor that stands out in the cheese mix. Ricotta and cream cheese create a creamy base and balance the saltiness of the gorgonzola. Baking powder is not a traditional ingredient in choux pastry but in this recipe helps ensure greater leavening, creating a puffier and lighter cream puff. Walnut kernels add a crunchy note and a unique flavor that pairs perfectly with gorgonzola.
Storage
Cream puffs filled with gorgonzola mousse can be stored in the refrigerator for up to 1 day in an airtight container. For advance preparation, you can make the cream puffs and mousse separately and store them in the fridge. Fill the cream puffs just before serving to keep them crunchy.
Alternatives and Variations
Mousse without gelatin: if you prefer a less compact mousse, you can omit the gelatin and increase the amount of whipped cream, creating a softer cream to be consumed immediately.
Alternative cheeses: you can replace gorgonzola with another blue cheese, such as Roquefort or goat blue, or for a milder version, use a taleggio cream.
Different decorations: instead of walnuts, you can use chopped pistachios, toasted almonds, or a drizzle of balsamic glaze for a sweet and sour touch.
Usage and Pairings
These savory cream puffs are perfect as an appetizer, served on an elegant platter, or as finger food for a standing aperitif. They pair beautifully with a fresh and aromatic white wine, such as a Prosecco or a Gewürztraminer, which with their saltiness and aroma balance the richness of the gorgonzola.
Recipe Origins and History
Choux pastry, or cream puff pastry, has French origins dating back to the 16th century, created by an Italian pastry chef in the service of Queen Catherine de’ Medici. Its versatility has made it famous worldwide, used for sweet and savory preparations. Gorgonzola, on the other hand, is an Italian PDO cheese, originating from Lombardy, known since the Middle Ages. The combination of these two ingredients, one refined and the other rustic, creates a modern blend celebrating the fusion of French and Italian cuisine.
The Secrets to a Perfect Choux Pastry
To achieve empty and light cream puffs, there are a couple of tricks. The choux pastry must be well dried over the heat before adding the eggs, and it must detach perfectly from the sides of the saucepan. Also, once baked, do not open the oven door for the first 10-15 minutes, or the cream puffs will deflate.
FAQ (Questions and Answers)
1. Why did my cream puffs deflate?
Cream puffs deflate if the internal moisture hasn’t fully evaporated during baking. To avoid this, bake them at a high initial temperature (as indicated in the recipe) and do not open the oven.
2. Can I prepare the gorgonzola mousse in advance?
Absolutely. You can prepare the mousse the day before and store it in the refrigerator in an airtight container. It’s best to fill the cream puffs just before serving to keep them crunchy.
3. Can I omit the gelatin from the mousse?
Yes, you can omit the gelatin, but the mousse will be softer and less compact. In this case, I recommend using only whipped cream to give a firmer texture.
