John Myers
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Hearty Cream Puffs
The perfect hearty cream puffs recipe with a picture and simple step-by-step instructions.
- 200 ml Water
- 200 g Gouda cheese in pieces
- 200 g Emmental cheese in pieces
- 300 g Kolot (Turkish processed cheese)
- 10 g Cornmeal
- 150 ml Cream 30% fat
- 1 piece Eggs
- 50 g Butter
- Windbag from my KB under the link >>>>> “Windbag” with vanilla cream and raspberry chocolate glaze >>>>. Once the cream puffs are made, it goes to the cheese cream.
- You start by heating the water to just below the boiling point. Gradually add the different pieces of cheese and melt them slowly. Watch out – don’t let it boil.
- When all of the cheese is melted, stir in the cream and milk. Mix the cornmeal with a little water and add it too.
- Now the raw egg can also be put in. The cheese must not boil carefully, otherwise the egg would curdle. Pour melted butter over the cheese pulp. Then immediately put in a piping bag and fill into the cream puffs. If the cheese cream is not thick enough (creamy), then simply add cheese (grated) until the consistency is perfect.
- To do justice to the optical illusion, I dusted the cream puffs with a little powdered sugar to which I added white pepper.
TIP
- As a modification, I also melted cheese cream (for the adults) instead of water – with white wine (in the same amount). And a slightly spicier variant was that I added fresh wasabi root to the cheese cream. There are many other options – depending on your taste.
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