- 1 cup Water
- 1 stick Butter (unsalted)
- 2 tbsp Sugar
- 4 Eggs (large)
- 10.5 oz Goat Cheese (filling)
- To taste Salt (filling)
- 1 tbsp Dill (filling)
Instructions For the Shells
- Place water, butter, sugar, and salt in a pot pot over medium high heat. Stir occasionally to melt and dissolve the ingredients.
- Now a fun part. Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides. This should almost instantly form a dough ball.
- Place dough into the bowl of a stand mixer fitted with a paddle attachment and cool for about five minutes.
- With the mixer on medium low, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. Mix until the batter looks smooth and shiny.
- Transfer the batter into a pastry bag. You will need to use the large hole tip. Alternatively you can use a large zip lock baggie and cut one of the bottom corners off.
- Preheat oven to 425F. Get your silpat on a cookie-baking sheet or baking stone
- Start squeezing our your dough piles on the cookie-baking sheet or stone. Make them about 2” round. Just start squeezing close to the sheet and slowly pull up.
- The baking has a special method.
- Place the baking sheet in the oven and turn to heat up to 450F
- Bake for 10 minutes (cooking the outside rapidly)
- Drop the heat down to 350F and bake for 13-15 more minutes until the shells are crispy on the outside and set. (Cooking the inside) Just keep and eye on them.
If you do this correctly they will be completely hollow.
Instructions For The The Savory Filling
- Put the whisk attachment on your mixer
- Add all the goat cheese
- Add the TBSP of dill
- Add salt to your preference
- Mix until its creamy and even
- Transfer to a pastry bag with the small hole attachment
- I like to squeeze in the cheese through the bottom of the puff to hide the hole.
Eat and enjoy!
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