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Herby cheese puffs recipe
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These clever festive canapés combine all the flavours of a cheeseboard into one bite as tangy goat's cheese joins Parmesan, with a touch of fresh thyme. Serve with onion chutney on the side for spooning. See method
Ingredients
- 40g butter
- 90g plain flour
- 2 large eggs, beaten
- 80g goat’s cheese, finely crumbled
- 1 tbsp chopped fresh thyme
- 30g Parmesan, finely grated
- onion chutney, for serving
You can use a hard cheese, like Cheddar or Stilton, instead of the goat's cheese. Just gently mash before use.
Each serving contains
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Energy
190kj
46kcal
2%
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Fat
3g
4%
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Saturates
2g
9%
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Sugars
0g
0%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 2.8g
Protein 2g
Fibre 0.2g
Method
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Line 2 large baking sheets with nonstick baking paper. Place the butter in a pan with 130ml water and bring to the boil. Allow to bubble until the butter has melted. Reduce the heat and add the flour to the pan. Stir for 2-3 mins until you have a smooth, very thick paste. Remove from the heat and allow to cool for 15 mins.
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Preheat the oven to gas 7, 220°C, fan 200°C. Place a baking tray with 100ml water in the bottom of the oven – this will create steam and help the puffs rise. Using a stand mixer or hand whisk beat in the eggs a little at a time, until the mixture is smooth and glossy. Stir in the thyme and goat’s cheese.
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Using a piping bag with a plain 1cm nozzle, pipe the mixture into small balls in lines onto the baking trays. Gently brush a little water over the top of each ball, and sprinkle over a little Parmesan. Carefully place them in the oven and bake for 25-30 mins until golden brown. Transfer to a wire rack to cool. Pile onto a serving dish and serve with the onion chutney on the side for spooning.
See more Canapé recipes