Savory Cream Puffs – Bacon, ham, and cheese

Hello!

Agents Blondie and Danish here! How are you guys doing?

Today we have a recipe for savory cream puffs.

-Stove top

-Stand mixer with paddle attachment

-Big sauce pan

-Oven

-Pastry bags, couplers, and Wilton’s piping tips #32 and #230

-1/2 cup whole milk

-1/2 cup water

-70g unsalted butter, room temperature

-1 packet chicken ramen seasoning (we used maruchan)

-165g of all-purpose flour

-3 large eggs

-35g finely chopped (cooked) ham – avoid the “sweet types”, like the brown sugar type

-35g finely chopped bacon (also already cooked)

-1 Tbsp dried parsley

-Pre-heat the oven to 370ºF. Line a baking sheet with parchment paper.

-Using medium heat on the stove top in a large saucepan big bring to a boil the milk, water, butter, and chicken seasoning packet . As soon as it starts boiling add the flour to the saucepan. Cook it until it doesn’t stick to the pan anymore and gets to the consistency of play-dough. Transfer the dough to the mixing bowl and let the dough cool down until it’s just warm, 5 to 10 minutes.

-With the paddle attachment, beat in the eggs one by one. Make sure to scrape the sides before finishing beating. You should beat this for 3 or 4 minutes.

-With a spatula, stir in the bacon, ham, and parsley.

-With the pastry bag, make little “ice cream swirls” of approximately 1 1/2 inch wide each on the parchment paper. If you don’t have the #32 tip, use any other piping tip that is “star shaped” (the ones with little “teeth”). This is an important detail that will help you know when your cream puff is done baking.

-Bake your cream puffs until they are light brown in the little creases made by the piping tip. Since this really depends on the size of your cream puffs, it’s important that you pay attention to the process. Ours were done in 18 minutes. Let them cool down before adding the filling. If you make them about the same size we did, you are going to have from 30 to 40 little cream puffs.

-3/4 cup spreadable cream cheese, at room temperature (do not use the “block” cream cheese, it’s too hard for this)

-1/2 cup powdered Parmesan

-1 tsp garlic powder

-With a spoon, combine all the ingredients in a bowl. Using a piping bag with the #230 tip (or any other somewhat big, round tip), stuff the cream puffs with it – we usually fill them from the bottom. That’s it!

That’s it for today, guys!