Although I’m suffering through the tail end of a cold, I was able to squeeze in this week’s ffwD assignment on time. Thanks to everyone for their positive thoughts and well wishes!
Making these puffs from scratch was not difficult. However, I’ve made Dorie’s cream puff dough before, and I wasn’t impressed. Her recipe was more finicky and produced less-than-impressive results compared to the basic pâte à choux recipe I follow which gives the puffs a nice golden color without the need for an egg wash. (See below for the recipe.)
Luckily, my mother and my nieces were in town to sample these herbed goat cheese mini puffs. My mother enjoyed them a lot. My younger niece, Codename: Chunklet, found them delicious, ate three of them, and wanted more. My older niece, Codename: Bacon Monster, didn’t care for them, so I’ll make her ones with sweetened whipped cream tonight for dessert. Unfortunately, since I’m still battling this cold, I haven’t tried them myself, but I’ll set aside a few for when I’m better in a couple of days.
These herbed goat cheese mini puffs were made as a part of French Fridays with Dorie, a group of bloggers who make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.
Basic Pâte à Choux Dough
1 c. water
1/4 c. unsalted butter (a half stick)
pinch of salt
1/2 c. all-purpose flour
Preheat oven to 450 degrees. Combine water and butter in a small pot and bring to a boil. Add flour, salt, and whisk until a dough ball forms. Take the pot off the heat and add both eggs. Whisk or use a fork to combine until a smooth dough forms. Don’t worry if the dough looks clumpy and separated at first; it will come together.
Using a piping bag or a teaspoon sprayed with spray butter, scoop heaping teaspoons of dough on a parchment lined cookie sheet about an inch apart. Bake for 25 minutes.