Two-bite puffs of savory goodness ~ I got the inspiration from one of Tyler Florence's restaurants to recreate them at home. They got thumbs up. :)
Crisp, airy & cheesy little pâte à choux puffs seasoned with Gruyère and Parmesan cheeses. Then baked and filled with a warm Gruyère Sauce Mornay, sprinkled with bacon and chives.
Yes, they are rich, one or two will do.
And next time I will hold back a little on the amount of Mornay sauce for each one~ I got a little carried away and overfilled some. The cheese sauce should just peek out over the top. Ooops.
Pâte à Choux?
Don't let it put you off, it is the same simple batter used to make eclairs, cream puffs, gougeres, etc. as well as savory treats like cheese gougeres, and filled savory puffs. There are lots of excellent tutorials online if you need a little assistance the first time. Trust me, it's difficult to mess them up!
Of course you can skip the filling and just serve the warm puffs by themselves, or filled with other fillings ~ Chicken salad? Shrimp or Tuna salad? There are lots of possibilities.
They are perfect as an appetizer with a light meal, or as a nibble with your favorite cold beverage.
If you would like a copy the recipe you can find it Here on the Once Upon a Plate Recipe blog; and if you make them I hope you enjoy!
Thank you for coming by to visit, and any comments you would like to share.
Have a wonderful week everyone ~Mari