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In Trinidad, Cheese Puffs are a typical snack found at family gatherings and birthday parties. The delicate light pastry filled with a creamy Cheese Paste is simply addictive. The puffs are known as Choux Pastry or Pâte à choux in the pastry world and are made from 4 simple ingredients of flour, butter, water, and eggs. They get their puffed-up texture during the baking process when steam causes them to inflate. The cheese paste is added later as a filling to create a delicate sandwich of sorts. The next time you are invited to a potluck, whip up a batch of these lovely Trinidad Cheese Puffs and watch everyone stack to their heart's content.
- 250 grams All Purpose Flour
- 375 ml Water
- 225 grams Unsalted Butter
- 4 Large Eggs
- 1/4 teaspoon Salt
Cheese Paste Filling
- 1 cup Cheddar Cheese, grated
- 75 grams Unsalted Butter
- 1/4 grams Black Pepper (about a pinch)
- 5 grams Mustard
- 50 grams Mayonaise
- 1/2 Teaspoon Lime Pepper Sauce (Optional)
- 2 grams Salt (1/2 teaspoon)
Lower heat and gradually add flour while turning (using a whisk or spoon). Turn until the mixture leaves the side of the pot and merge and there are no more lumps—Cook for a further 1 min.
Start mixer, fitted with paddle, on slow speed and gradually incorporate eggs one at a time. Add eggs slowly until the mixture is stubbornly flow able but to a soft consistency.
Using a 12" piping bag fitted with a #829 tip (or another star tip), fill 2/3 and gooseneck the top of the bag.
On a greased baking sheet, pipe puffs hold the bag vertically down at first. Start the piping in the center, moving outwards to form a 2" circle, then spirally (swirl) up while decreasing the circle diameter, completing about two rotations, and ending in the center, pulling the bag up while ending the deposit. Compress any pointed tip with a wet finger.
Note, for large puffs pipe to 2" diameter. Vary for other desired sizing.
Form rows and columns separated 2" spaces apart on your baking sheet.
Cheese Paste Filling
Combine all cheese paste ingredients into a bowl and mix thoroughly.
Slit a small tee at bottom of puff shell and pipe in paste
Garnish and serve
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