Creamy Boursin Cheese Puffs
Mini cheese puffs are filled with a creamy herb-garlic cheese mixture, making them a perfect two-bite appetizer.
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Instructions
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Preheat the oven to 400 F and line a large sheet pan or two smaller baking sheets with parchment paper.
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In a medium saucepan, boil 1 cup water, 1 stick unsalted butter, and 1/4 teaspoon salt over medium heat.
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Remove from heat, add 1 cup all-purpose flour at once, and stir until a smooth paste forms.
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Return the pan to medium heat, stirring constantly for 1 to 2 minutes until the dough pulls from the sides and forms a cohesive mass.
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Transfer the dough to a mixing bowl and cool for 5 minutes.
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Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next, then beat for 1 to 2 minutes until the dough is smooth and shiny.
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Stir in 1/2 cup finely grated parmesan cheese and 1/4 teaspoon freshly ground black pepper.
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Scoop or pipe 24 to 30 (1 1/2 tablespoon) mounds onto the prepared pans, spacing them at least 1 inch apart, and gently tap down any peaks with a moistened finger.
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Optionally, whisk 1 large egg with 1 tablespoon water and brush lightly over each mound.
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Bake for 22 to 28 minutes until puffed and light golden brown, then turn off the oven, crack the door, and leave for 20 minutes to dry.
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For the filling, combine 2 (5.2-ounce) boxes creamy herb-garlic cheese spread and 3 tablespoons heavy cream in a medium bowl, beat until smooth, and fold in 2 to 3 tablespoons chopped fresh herbs; chill until needed.
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Before serving, slice the tops off the cooled cheese puffs, spoon or pipe 1 1/2 to 1 3/4 teaspoons of filling into each, replace the tops, and arrange on a platter.