Choux Puffs with Aged Gouda and Truffle Cream
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Choux Puffs with Aged Gouda and Truffle Cream

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Recipe info icon


46 min
Recipe info icon


45 min
Choux Pastry
115 g
120 ml
120 ml
14 tsp
Fine Sugar
2 tsp
All-Purpose Flour
125 g
large Eggs, beaten
Truffle Cream Cheese
12 cup
Cream Cheese
12 cup
Parmesan Cheese (the longer the age, the better)
14 cup
Spring Onions, sliced
2 tbsp
Garlic, minced
1 clove
Truffle Oil
or 10-12 shavings of fresh white truffle
12 tsp
Aged Gouda
50 g
How to cook
Choux pastry:
  • To make the choux pastry, mix butter, water and milk in a sauce pot. Set to simmer.
  • Add flour, sugar and salt to the simmering mix. Stir consistently with a wooden spoon.
  • After the flour forms into a dough ball, mash it hard with the wooden spoon for 4-6 mins. Allow to cool for 5 mins.
  • Add eggs to the dough, one at a time. Mix and stir well until fully incorporated, before adding in the next egg.
  • Once all the eggs have been added and the dough looks shiny, transfer it into a piping bag.
  • Preheat oven to 200°C.
  • Line a baking tray with baking paper and pipe small mounds of choux pastry about 1.5 inches in diameter.
  • Pipe them at least 2 inches apart as they will swell up to twice their size!
  • Bake in oven for 15-20 mins until they have puffed up.
  • Reduce oven temperature to 170°C and then finish baking for another 10-15 mins until golden brown.
  • Refrain from opening the oven too many times.
Truffle Cream Cheese:
  • Combine butter, cream cheese, parmesan, spring onions, garlic and truffle oil/truffle slices.
  • Slice open the choux pastry and fill it with the cream cheese mixture.
  • Serve with a generous grating of aged gouda on top of each serving.
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