Savory Cream Puffs With Different Fillings

These Savory Cream Puffs are a delightful twist on the classic French pastry, filled with a variety of savory fillings. From creamy ham and cheese to zesty tuna, fresh salmon, or a colorful vegetable option, these puffed delights are perfect for parties, brunches, or as a unique appetizer. Whether you’re hosting a gathering or looking for a snack, these puffs will surely impress.

What Are Savory Cream Puffs?

Savory cream puffs are made from choux pastry, a dough that puffs up when baked. Traditionally used for sweet pastries like éclairs, this versatile dough can be filled with savory fillings to create bite-sized appetizers. The fillings vary widely and can include meats like ham and tuna, seafood such as salmon, or even a colorful combination of vegetables. These delightful puffs are a fun and impressive addition to any meal or party.

Why Everyone Will Love This Recipe

• Customizable Fillings: Choose from a variety of delicious fillings—meat, seafood, or vegetarian options to suit every taste.
• Flaky and Light: The choux pastry is golden, light, and airy—perfect for holding a flavorful filling.
• Impressive and Fun: These are great for entertaining and can be made ahead of time.
• Crowd-Pleaser: Whether you’re serving savory ham, smoky salmon, or colorful peppers, these puffs are guaranteed to be a hit.

Pro Tips for the Best Savory Cream Puffs

1. Don't open the oven door while baking the puffs; this could cause them to collapse.
2. Make sure the dough is cool before adding the eggs to avoid cooking them.
3. Use a piping bag to fill the choux with precision, ensuring each puff gets the right amount of filling.
4. For extra flavor, you can sprinkle grated cheese on top of the puffs before baking for a cheesy, crispy top.

Frequently Asked Questions

Can I Make the Choux Pastry Ahead of Time?

Yes! You can prepare the choux pastry ahead of time, store it in an airtight container, and bake it on the day of serving. Alternatively, you can freeze the puffs after baking and then reheat them in the oven.

Can I Use a Different Filling?

Absolutely! Feel free to swap out any of the fillings for your favorite ingredients. You can experiment with chicken, goat cheese, or even a creamy pesto filling.

Why Do My Cream Puffs Deflate?

Your puffs may deflate if they weren’t baked long enough or if the oven temperature was too low. Make sure to bake at 180°C (360°F) until they’re golden and puffy.

Can I Bake the Puffs in Advance?

Yes! You can bake the puffs in advance and store them in an airtight container. They’re best served the same day, but you can reheat them in the oven to restore their crispness.

Can I Make These Gluten-Free?

Yes! To make gluten-free savory cream puffs, you can substitute the all-purpose flour with a gluten-free flour blend designed for choux pastry.

How to Freeze

To freeze the puffs, bake the choux pastry, allow them to cool completely, and store them in an airtight container in the freezer for up to 1 month. For best results, freeze the pastry before filling. When ready to serve, thaw and fill with your choice of filling.

How to Store

Store the filled cream puffs in an airtight container in the refrigerator for up to 2 days. Keep the puffs and fillings separate to avoid sogginess. To refresh, you can gently reheat the puffs in the oven for a few minutes.

How To Make Savory Cream Puffs

Step 1

Step 1

Prepare the Choux Pastry:
In a saucepan, combine butter, water, salt, and sugar. Heat until the butter melts. Add the flour and cook, stirring constantly, until a thick dough forms. Transfer the dough to a bowl and let it cool.

Incorporate the Eggs:
Gradually add the eggs to the cooled dough, one at a time. Use a spatula to mix until smooth and fully incorporated. Transfer the dough to a piping bag.

Pipe and Bake:
Pipe the dough into small rounds on a parchment-lined baking tray. Bake at 180°C (360°F) for about 25 minutes or until golden brown and puffed.

Prepare the Fillings:

For the Cooked Ham Filling: Blend cream cheese, cooked ham, salt, and pepper in a food processor until smooth. Fill the puffs with the mixture, then top with salami and cherry tomatoes.

For the Tuna Filling: Blend cream cheese, mayonnaise, drained tuna, salt, and pepper. Fill the puffs with the mixture, add radicchio and pickled capers.

For the Vegetarian Filling: Blend cream cheese with yellow and red bell peppers, salt, and pepper. Fill the puffs with the mixture, then top with almond flakes and grilled zucchini.

For the Salmon Filling: Blend cream cheese, olives, salt, and pepper. Fill the puffs with the mixture, then top with smoked salmon and rocket salad.

Assemble:
Once the choux puffs are cool, cut off the tops. Fill each puff with the appropriate filling and close with the tops. Arrange the filled puffs on a platter and enjoy!