Buzz
As winter holidays and the new year approach, it's time to get into the festive spirit. Whether you're hosting or bringing snacks, these celebrations call for a solid selection of appetizers. Savory choux puffs are a simple, adaptable option that will surely delight your guests throughout the season and beyond.
Choux dough, also known as pâte à choux, is a subtly flavored pastry shell crafted from just a few basic ingredients: butter, milk or water, salt, flour, and eggs. (For more details on choux, a recipe, and instructions, click here.) These pantry essentials come together to form the dough used in éclairs and cream puffs, but don't stop there—choux dough is perfect for savory appetizers too (and it's also great material for culinary puns). Its neutral taste allows it to complement almost anything, much like how crackers pair with cheese or spreads, but with a more refined twist. The key feature of choux puffs is their steam pocket, which creates a hollow center—perfect for stuffing with flavorful fillings.
Prepare a batch of choux dough without adding sugar, as this is meant to be a savory treat. If you later decide to go sweet, you can always fill the puffs with a sweet filling. Start by preparing the batter with either milk or water, making sure to scrape down the sides of the bowl as you incorporate the eggs. Once the batter is ready, line a baking sheet with parchment paper and use a spoon (or piping bag) to shape the dough into small mounds. Bake according to the recipe. The dough will puff up in the oven, tripling in size, and form the essential air pocket that will hold your tasty filling.
Fill your choux puffs with any delightful combination, such as Swedish meatballs, caramelized onions with goat cheese, or a bao-style filling of roast pork with pickled cucumbers and carrots. Other tasty options include smoked salmon and cream cheese with dill, chicken caesar salad, or mashed potatoes topped with crispy bacon. For game day, stuff them with buffalo chicken and celery, or serve them alongside a hearty bowl of chili. During the holidays, crack open each puff and fill it with cheese and a slice of salami. Alternatively, present a bowl of pâte à choux alongside a cheese and charcuterie spread, and let your guests create their own perfect pairings.
For a savory, cheesy treat, try making gougères. They’re simple to prepare and are just like regular choux, but with a cup of shredded cheese stirred into the batter at the end. Spoon the gougères onto a parchment-lined baking sheet and bake at 350°F for around 25 minutes. They’ll turn a beautiful golden brown and puff up, although they may be slightly flatter than regular choux due to the weight of the cheese. But, no worries—the flavor more than makes up for it.
You can freeze unfilled, baked, and cooled choux puffs for up to three months, and reheat them by placing them in a 350°F oven for 5 to 10 minutes. If you prefer to bake them fresh, you can make the batter up to four days ahead. Just store it in the refrigerator, covered tightly. When you're ready, scoop and bake as usual, adding an extra 5 to 10 minutes or until they are crispy and golden. If you're bringing them to a party, be sure to cool them completely before packing them. Alternatively, ask the host if you can bake the batter there—freshly baked choux puffs will surely be the star of the cheese board.
