Wild garlic cheese puffs
A little snack for in between! Wild garlic cheese puffs!! Cream puffs are normally sweet, but you should try out one of these. Delicious!!
Following our Wild garlic tarte with tomatoes and mozzarella, here is one more wild garlic extra kick! 😉
Little titbits to your apero or wine. As my nephew would say: “Finger licking good!”
I used cheddar and emmentaler. You can basically try any kind of cheese.
- 80 g butter
- 125 g milk
- 125 g water
- a good pinch of salt
- 170 g flour
- 40 g fresh wild garlic leaves OR 1 tbsp wild garlic paste
- 4 eggs
- 150 g grated cheese
- some cheese to spread
Melt butter in a pot.
Add milk, water and salt, bring to boil.
Remove from heat and add all the flour immediately. Stir rapidly with a whisk.
When the mix thickens, replace on heat, stir with a wooden spoon for some minutes until it forms a dough “ball”, leaving a whitish substance in the pot.
Place in a bowl and leave to cool for a couple of minutes.
Cut fresh wild garlic leaves OR wild garlic paste and blend with eggs.
Add the egg mixture little by little to the dough, stiring all the time until eggs and dough is well mixed.
Add the grated cheese and mix.
Fill in piping bag and make small puffs on a baking tray with baking paper.
You can top puffs with grated cheese.
Bake in preheated oven at 180 C for about 35 minutes. (Avoid opening the oven in the first 20 minutes, otherwise the puffs collapse.)
Wild garlic cheese puffs can be filled with a light cream cheese.
Maggi & Family
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