Jalapeño Cheese Puffs


This is basically a recipe for savory choux paste, or gougeres as they’re often called. What they are? Cheese puffs. With chilis. And they’re delicious! Great as a snack with beer! (Or non-alcoholic alternatives, of course.)

But, if you, like me, have never made choux paste before… be aware that it involves a LOT of stirring. Much much much more than I expected. With my shoulder being out of commission, I was lucky to have both Dagmar and Lena take turns stirring this very thick dough, and it took all of my strength to pipe these little darlings out. (Use a fairly large pastry tip – I didn’t, and it was a pain.)

It’s all worth it though. They’re very tasty. Use any sharp cheese you like. I particularly like Västerbotten Cheese, but if you can’t get that, try a sharp cheddar, perhaps. A strong parmesan would also be good.

Jalapeño Cheese Puffs
Makes about one baking sheet full
Recipe from Kryddburken

50 g butter
200 ml water
120 g flour
3 eggs
1 tsp salt
3 tbsp finely chopped pickled jalapeño peppers
100 g shredded sharp cheese
cayenne pepper

Melt the butter in a small saucepan and add the cold water. Bring to a boil. Remove the pan from the heat and stir in the flour. Beat with a wooden spoon until the dough pulls away from the sides of the pan, and let it cool slightly.

Next, add the eggs, one at a time, and beat well in between each. This will really be hard work, but it will eventually become a nice, cohesive dough. Add the cheese and the chili, and stir one final time.

Transfer to a pastry bag fitted with a pretty big tip, and pipe balls directly onto a lined baking sheet. Bake at 200°C for 15 minutes – best in a convection oven if you have it – and do NOT open the oven door while baking or they’ll fall.

Dust with cayenne pepper or paprika, and serve straight away.

Recipe in Swedish:
Ostpuffar med chili

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