SAVORY FILLINGS FOR CREAM PUFFS RECIPES

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, melt butter and be careful not to burn. Add salt and beer and bring to a boil. Remove from heat.
• Add the flour all at once, and stir stir stir until it forms a ball and flour is completely mixed in. I have found that the Kitchen aid works well for this recipe using the plastic coated paddle. A wooden spoon can also be used.
• Using a plastic paddle or wooden spoon, add one egg at a time beating until it is completely mixed in. Add one egg at a time and mix very well each time. (good work out if you are using the wooden spoon!) The dough will appear to be kind of sticky, but it is fine.
• Using a teaspoon, drop a teaspoon of the dough onto a parchment lined cookie sheet. These lil guys grow so give them 3 inches apart when dropping them onto your baking sheets.
• Bake at 400 degrees for about 30 minutes, until golden brown. Cool completely. Cut each top almost all the way off, leaving a small "hinge" to hold it together.
• These freeze well! Make up a batch to have on hand, unfilled. Then de-thaw them and fill them with your favorite spreads or anything savory that you like. If frozen, de-thaw them completely before stuffing.
• A favorite of mine, is an artichoke spread which I will post as well. This spread is awesome with these puffs. It is also great just on crackers or as a dip.
• My Artichoke filling can be found here: https://www.justapinch.com/recipes/appetizer/appetizer-vegetable-appetizer/artichoke-spread-filling-dip.html?co=a&cpage=1&drawer=notification-1&t=1386898813#comment1393812

Steps:

• Preheat oven to 400 degrees.
• Boil first 4 ingredients over medium to high heat. Beat in the flour until the mixture sticks together and forms a ball. Remove from heat.
• Use an electric mixer in the pan (high speed). Beating well after each addition: add the eggs one at a time. It should be cooled and smooth. At this point add the sharp cheddar cheese mixing in well.
• On parchment lined cookie sheet: Drop by spoonfuls the desired size you want your puffs to be (I use 1-1/2 teaspoons to 1 Tablespoon to make appetizers. You can smooth and round off the tops by slightly dampening your fingers for a more uniform look. Space about 2 inches apart.
• Bake for 25 - 30 minutes depending on your oven. Cool on wire rack.
• When puffs are cooled, slice across about 2/3 of the way up. Using a small spoon... scoop out any dough that is in the center of the puffs to make room for fillings.
• Put your favorite savory fillings in. Over fill slightly and put the "lid" back on.
• **** These are so pretty on a platter. Especially if you make differnt fillings. **** The same goes for the sweet version. **** Follow the same instructions for the sweet version of the cream puff shells.