For this recipe, you start out by creating cream puff dough, also known as pâte à choux. As Greenspan explains in her book, this dough is rather magical in its transformation. First you cook the ingredient's of the dough on the stove, then you stir vigorously, then the dough is later baked into expanding "puffs" on a cookie sheet.
Gratuitous ingredients close-up shot
Butter, water, milk, and salt
slowly turn to magic dough
It's almost time to add the flour...
Flour is added and the dough comes together...just remember to stir it like you mean it!
Now it's time to add the eggs to the dough...and of course I had to include a token shot of DG's beautiful book. Don't worry, I didn't leave it on the table while mixing-- lest the pages get splashed with egg!
And now for the filling: a mixture of herbed goat cheese, cream cheese, cream, salt & pepper.
The goat cheese mixture is spooned into a piping bag and into the "puffs" it goes-- into a hopefully inconspicuous hole in the puff's side! DG says you can also cut the tops off of the puffs to fill them, but this piping bag part is perhaps the most fun of all-- it's like performing surgery on a baked good.
Et voila! Goat cheese puffs!
This recipe is one that I'm planning to keep in my back pocket for many a-gathering. My compliments to Dorie Greenspan for yet another lovely recipe.