Savory Cream Puffs Filled with Gorgonzola and Walnuts, a small appetizer that’s different from the usual cured meats for the holiday buffet. The recipe is quite simple, but if you prefer, you can buy pre-made cream puffs and fill them with cheese and nuts. If you want more holiday recipes, I’ll leave you the link The Holiday Menu
Recipe of 11/26/2017 updated
More holiday recipes by clicking the links below
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 70.39 (Kcal)
- Carbohydrates 1.92 (g) of which sugars 0.22 (g)
- Proteins 1.82 (g)
- Fat 6.20 (g) of which saturated 1.05 (g)of which unsaturated 0.69 (g)
- Fibers 0.37 (g)
- Sodium 34.41 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/8 cup water
- 1/4 cup butter
- 1/2 tsp sugar
- 1 pinch fine salt
- 1/2 cup flour
- 2 eggs (small)
- 7 oz gorgonzola and mascarpone
- 1/4 cup spreadable cheese
- 10 walnut halves
Tools
The recipe contains IconA affiliate links
- Food Scale
- Saucepan
- Electric Whisks
- Bowl
- Parchment Paper
- Piping Bag
Steps
Pour the water into a saucepan, add the butter in pieces, the sugar, and a pinch of salt, and bring to a boil. Off the heat, pour all the flour in at once, mix well with a whisk, and return to the heat until the dough begins to sizzle and a film has formed on the bottom. Now the dough will be a ball, so turn it off.
Pour everything into a stand mixer or use electric whisks to cool the mixture. When no more steam escapes, add 1 egg at a time, waiting for the first to be absorbed before adding the other. Once ready, put the dough in a piping bag with a plain nozzle.
Preheat the oven in static mode to 347°F. Place a sheet of parchment paper at the bottom of the baking tray. Squeeze the piping bag to leave balls the size of a walnut, spacing them apart. Once the dough is done, flatten the tips of the balls with wet fingertips. Bake in the middle rack for 20-25 minutes. Turn off the oven and leave for another 10 minutes with the door ajar.
In a bowl, soften the cheeses to make them creamy and put the cream in the piping bag. Chop the walnut halves coarsely separately.
With a knife, cut the top off the cream puffs and fill them with the cheese and chopped walnut cream. Close with the top and arrange on the tray.
