So, really, I was originally thinking that I would just sit this French Fridays with Dorie out. It’s a very busy week coming up and I just didn’t think I would have the time. Then, I saw that the recipe for Friday was Goat Cheese Mini Puffs and decided that I really, really had to make them, time management be damned.
Of course, I forgot to go to the store and get goat cheese. That’s a problem. After looking around my kitchen crazily for a bit I came up with the idea of Marscapone (cream cheese’s fancy-pants Italian cousin, which I did have in the fridge), Parmesan, herbs and low fat Greek yogurt for the cream. But then…I saw the sriracha. And some cheddar cheese. And that was that.
I also quartered the original recipe and wound up with six puffs. The quartering worked fairly well. The only issue I had was getting the lone egg to incorporate into the dough smoothly. After beating a bit in the stand mixer, I decided to use a rubber spatula and arm power — that seemed to work and the dough came together.
Srircha-Cheddar Substitute Filling: I used the amounts below for my six puffs, if you make a full or half recipe of Pate a Choux, you’ll need to make more.
2 parts Cream Cheese (or Marscapone) – 2 Tbsp
1 part grated Parmesan cheese – 1 Tbsp
1.5 parts low fat yogurt – 1.5 Tbsp
1 part grated cheddar cheese – 1 Tbsp
Sriracha to taste – 1 tsp
Okay, so here’s a link to everyone’s puffs this week and my photos below. Also, don’t forget to enter my wheat germ giveaway in the previous post. You’ve got less than a day to leave a comment.
Scooping out the Pate a Choux. Mine were probably closer to tablespoon-sized.
Out of the oven after about 24 minutes total.
Mixing the filling — marscapone, parmesan, Greek yogurt, cheddar and sriracha!
I sliced my puffs (rather than piping). First one sliced open, perfectly hollow. Hooray!
Ready to eat. They are all gone now because six puffs isn’t that many when you have to share.
Spicy filling sounds great with these! It was nice to be reminded that pate a choux can be used as more than a vehicle for pastry cream (not that that’s a bad thing…)
LOVE the subbed filling… bookmarking to try later. The husband will adore this.
Your filling sounds quite delicious…and your puffs look lovely! Nicely done!
I like the sound of your filling. I made a half batch and worried whether the stand mixer would work. It was successful, but it’s good to know that a quarter batch is workable by hand.
I actually googled to figure out what the Sriracha was before reading enough to see your picture
Too funny and too yummy. We love cheddar and hot sauce in this house so I think you came up with a magnificent combo. Well done. And I am feeling even more guilty (and less creative….) since when I ran late Nana simply brought her leftover herbed cheese over to me 
Love the filling idea and that scoop you used to shape the dough so perfectly – experience shows in the details!!
Just love the fact that you paired Sriracha with Pate a Choux – what until the French hear that one. I bet it was yummy. As delicious as they looked in your pictures, I bet you wish you had made more. Nice creative mixture.