My 19 month old girl now enjoys feeding herself. As such, I tend to make finger food more often, so that she is able to hold and eat on her own. I came across a recipe for Cheddar Cheese puffs, using pâte à choux method. I had no idea what that was (obviously), so I googled it. Turns out, pâte à choux (pronounced as ‘paht ah shoo’) is also known as cream puff pastry.
‘Choux pastry, also known as pâte à choux, choux, or eclair paste, is not really a dough in the strictest sense, but rather a thick paste made on the stovetop from a roux with the addition of eggs. It is then formed on a baking sheet, usually piped through a pastry tip into different shapes, and baked. Choux pastry paste is versatile and used to make many items, such as cream puffs, éclairs, profiteroles, croquembouche, Paris Brest, and Saint Honoré. Pâte à choux relies upon the high water content in eggs as leavening to steam open the paste. When formed into a mound on the baking sheet, it bakes into the classic Profiterole or cream puff look. In fact, pâte à choux translates into “cabbage paste,” referring to the baked cream puff’s resemblance to a small cabbage head. ‘
Source: CraftyBake (https://www.craftybaking.com/learn/baked-goods/pastry/types/choux-pastry)
Based on that explanation, it gave me some rough idea on how the cheddar cheese puffs would taste like – a savory version of cream puffs! My little girl doesn’t have a sweet tooth. Heck, she doesn’t even like bananas. So cheddar cheese puffs would quite unlikely go down her alley. I decided to tweak the recipe a little, by adding in some veggies. I only had broccoli and mushroom in my fridge that day, so that will do.
The best thing I realized about this recipe is that it is REALLLLYYYY simple and foolproof. This was my first time making it, and it was a success! (Well, at least to me). I also love its versatility. It can be made sweet or savory. The broccoli and mushroom may be replaced with other veggies or omitted altogether. If you don’t fancy shiitake mushroom, you may also replace it with other mushrooms, like Swiss white/brown mushroom. Some possible combinations to get you started with (mostly savory kind, because that’s how I like mine):
– Chopped spring onions with mushroom and ham
– Shredded carrot, potato and onions
– Chopped leeks and mushroom
– Chopped sausages and ham
– Shredded zucchini and carrot
I made these little delights in time for my girl’s after-dinner snack. She had TWO! She’s in her picky-with-food stage now, so having two of these means she loves it!
Quick Recipe Makes 16 bite-sized broccoli mushroom puffs
Ingredients:
1/2 cup water
2 tablespoons unsalted butter
1/4 teaspoon salt (may be omitted if using salted butter, or if your toddler is eating without salt)
1/2 cup all purpose flour
2 large eggs, room temperature
1/2 cup shredded Cheddar cheese
1/4 cup chopped broccoli
1/4 cup chopped shiitake mushroom
1/4 teaspoon ground black pepper
Steps:
1. Preheat the oven to 200C or 390F. Line baking sheet with parchment paper or silicon baking mats.
2. Bring water, butter, and salt to a rolling boil in a saucepan over medium-high heat. While stirring, add in all of the flour. Continue stirring vigorously and cook until the dough begins to pull away from the edges of the saucepan (approximately 2 – 3 minutes). By now, the dough will easily form 1 large ball.
3. Remove dough from heat and transfer to a bowl and allow to cool for approximately 2 – 3 minutes.
4. Add in eggs, one at a time, beating in completely after each addition. (You may use a hand-mixer to mix)
5. Stir in the cheese, mushroom, broccoli, black pepper, and make sure all the ingredients are well-combined.
6. Scoop tablespoon pieces onto baking sheet. Using a damp finger or back of a spoon, press down any pieces of dough that are sticking up to prevent them from over-browning.
7. Bake for 25 – 30 minutes, until puffs have turned a golden brown. Remove from the oven and allow to cool slightly. To store, place in an airtight container or zip top freezer bags and freeze up to three months.
