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Petit Choux Hours D’oeuvres

Spinach and Goat Cheese PâTE à Choux Hors D'oeuvres

in Cooking | June 26, 2013

There’s perhaps no other time-tested hors d’oeuvres for entertaining than the Pâte à Choux (also known as pastry puff).

  • Filling:
  • 8 oz goat cheese, room temp
  • 1/2 tbsp heavy cream
  • 2 tbsp grated parmesan
  • 1/4 cup frozen spinach, thawed, squeezed dry, finely chopped
  • 2 tbsp red bell pepper, finely chopped
  • salt and fresh ground black pepper to taste
  • Basic pâte à choux (cream puff dough) recipe:
  • 2/3 cup water
  • 1/2 cup (4 oz) unsalted butter
  • 1/3 cup + 2 tbsp whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup flour
  • 4-5 large eggs
  • Or use frozen profiteroles:
  • Purchase these bite-size pastry puffs made from pâte à choux from your gourmet grocer


  1. Preheat oven to 475 degrees.
  2. If making pastry from scratch, bring water, butter and milk to boil (be sure the butter melts before the liquid boils).
  3. Meanwhile, combine dry ingredients. Once the liquid boils, remove pan from heat and add dry ingredients.
  4. Stir mixture together with wooden spoon and return pan to medium heat.
  5. Stir vigorously to dry out pastry (approximately 3-5 minutes). Paste will be shiny with small beads of butter on the surface of dough and pan.
  6. Incorporate eggs, one at a time, blending thoroughly with each addition. Dough should be soft and cling to the sides of the pan (if it doesn't, add 5th egg).
  7. Pipe pastry dough through a 1/2 inch #6 plain tip using techniques of squeezing, releasing and lifting into round puffs, 1 inch in diameter.
  8. Lower heat of oven to 375 degrees and bake until puffed, golden brown and firm to gentle touch (about 30-35 minutes). DO NOT open oven door. This will prevent them from getting puffy and airy. When done, remove from oven and allow to cool.
  9. If using frozen profiteroles, thaw in the refrigerator for three to four hours and then crisp them in a 350-375 degree oven for about 10 minutes.
  10. When done, remove from oven and allow to cool.
  11. While puffs are cooling, make filling by beating goat cheese and cream until well blended. Fold in remaining ingredients. Refrigerate mixture until ready to use.
  12. To assemble, slice the puff in half lengthwise and pipe spinach cheese filling into base and top with lid of pastry. Serve at room temperature.

SERVINGS: About 24 Appetizers Print Recipe

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