Mini Puffs with Goat Cheese and Herbs


1/4 cup water

1/4 cup milk

1/4 cup butter, cut up

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

2/3 cup all-purpose flour

3 eggs

1/2-8 ounce container cream cheese with chive and onion

3 ounces soft goat cheese (chevre)

2tablespoons milk

1 tablespoon snipped fresh parsley

2teaspoons snipped fresh dill or basil

1/8 teaspoon freshly ground black pepper


Preheat oven to 375F. Grease a baking sheet; set aside. For pastry, in a medium saucepan, combine the water, milk, butter, salt, and nutmeg. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes. Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag fitted with a round tip with a 1/2-inch opening.

Pipe twenty-four 1-inch mounds (or spoon batter with a rounded measuring teaspoon) 1 inch apart onto prepared baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20 to 25 minutes or until golden. Transfer to a wire rack and cool.

Slice puffs in half horizontally with a serrated knife. For filling, in a medium bowl, combine cream cheese, goat cheese, and milk; beat with an electric mixer on medium speed until smooth. Add parsley, dill or basil, and pepper and mix well. Use a pastry bag to pipe filling into the bottom half of each puff (or spread each bottom half with a rounded teaspoon of the mixture). Replace tops. Serve immediately or cover and chill for up to 2 hours. Makes 20 to 24 puffs.

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