I love cheese. Who doesn’t love cheese? Creamy white, sunny yellow, smelly and blue … love them all.
While leafing through an old recipe book I swiped from my aunty (she got it as a gift from some students way back in 1968) and my eyes rested on a recipe for cream puffs a.k.a profiteroles that seemed too straightforward to be true.
Bored and feeling a tad fearless (could it be the wee shot of single malt I had a while before?), I decided to try it. After all, I had all the ingredients — all 5 of them (water, butter, eggs, salt and baking powder).
Instead of a custard or cream filling (as recommended by the recipe) , I decided to go with cream cheese. Oh Yumm. I whisked the cheese after adding some herbs — dill and parsley — a sprinkling of paprika and a coupla drobs of lemon juice.
♣ Simply delicious cream cheese puffs (makes 10)
1 cup boiling water
2 oz butter
1 cup all purpose flour
2 tsp baking powder
pinch of salt
Whisk flour and salt. Boil water and butter until well mix and then add in the salt and flour. Stir till the mixture comes off the sides of the pan. Remove from heat, let cool for 5 mins or so.
Add the eggs, one at a time and then the baking powder and herbs and stir well until you begin to see air bubbles form in the pastry.
Using an icing bag, squirt out small blobs of the mix (about 50 sen coin) on a lined baking tin. The pastry will puff out so don’t squirt them too close to one another.
Bake at 180 C to 200 C for about 40 mins. After 20 mins, take em out and poke a small hole through so the insides cook quickly as well.
A cup of cream chesse, softened
tsp each of dill and parsley
Mix and fill!
Stuff yourself silly and watch some telly.