Puffs (Cheese, Chicken & Tuna)

Cream puffs is a French choux pastry that is typically filled with sweet moist fillings like whipped cream, custard, pastry cream or ice cream.  However, here in Trinidad we serve it differently, we fill them with savory fillings such as cheese, chicken or even tuna.  

Cream puffs are very simple to make and once you try it would be your hors d'oeuvre of choice.  I could remember my mom making hundreds of these puff shells for parties and weddings.  One trick she taught me was to ensure that the eggs are as large as you can get it.  The larger the eggs the better the puffs are.

INGREDIENTS:

2 cup water

1 butter

2 cup all purpose flour

1 good pinch of salt

7 large eggs 

METHOD:

Preheat oven 425F.

In a large pot, add butter and salt to boiling water and stir until the butter is fully melted. 

Add the flour and using a wooden spoon mix quickly until the flour fully absorbs the liquid.  Do this for 2 minutes and then remove from heat.  

Transfer the paste to the bowl of a standing mixer and on low speed, add one egg at a time. 

When all the eggs are added, increase speed to high for 2 minutes then turn off.  

Spoon the dough into a large pastry bag or plastic bag for piping.

If your using a plastic bag, snip off just a tip of the bag enough to allow the dough to go through.

Pipe dough onto a well greased  baking sheet, keeping the puffs 2 inches apart

Bake at 350F for 30 minutes or until golden brown.

Cool completely and store in a plastic bag to keep soft until your ready to serve.

These puffs can be served with your choice of cheese, chicken or tuna filling.