Savory Ganache?
It's late, so this may be awkwardly phrased =).
I was looking through my recipes today and realized that the most exciting thing I've done with choux pastry is make cream puffs. What I then decided I wanted to do was to do the same thing -- I love the smell of baking choux -- but in a savory, preferably cheese, palette. I know you can make gougeres with cheese in the batter or melted on top, but does anyone have a recipe for something like a cheese custard cream, or a cheese "icing"? Last time I made regular sweetened whipped cream and drizzled them in chocolate ganache. I'm basically aiming for a cheese (or at least savory) version of that. Any ideas?
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8 Comments:
I don't have a recipe, but I'm thinking that cream cheese and herbs would make a nice savory filling. You could add some parm to that as well.
Cream cheese with smoked paprika sounds good to me right now.
There are savory cheesecakes, so maybe that sort of recipe would give you some inspiration.
Maybe you could do a glaze on top with something like a jalepeno jelly. It would give it a nice shine. Or, you could use the jelly as sort of a glue and you could then dip into a finely grated cheese for a fluffy topping.
dbcurrie at 1:16AM on 07/06/08
What about a soft pate-style thing like chopped liver? You can pipe that into choux puffs.
I love cream cheese - it's a co-star for so many things. Whiz up some room temp cream cheese with lox and dill for a nice spread which can be piped into choux puffs.
Whiz cream cheese with chopped spinach, feta, pignoli, dill, parsley and garlic for a "spanikopita" type filling for your puffs.
therealchiffonade at 8:35AM on 07/06/08
Thyme puffs with caramelized onions with a dab of goat's cheese.
zucchini at 1:15PM on 07/06/08
http://www.foodbeam.com/2008/07/02/comme-si-tu-maimais-plus-quun-gateau-au-chocolat-choux-croustimoelleux-au-fromage-blanc-et-a-la-ciboulette/
what a coincidence! just saw this on tastespotting. isn't it a great site?
stumbler02 at 5:39PM on 07/06/08
Something I've made before, as a ravioli filling, is a puree of roast mushrooms (toss with salt and olive oil, and roast in a hot oven until nicely browned and highly shrunken) and roasted walnuts. For the ravioli, I left a bit of texture, but you could just run the food processor until you had a very fine paste.
Nicholas H at 12:39AM on 07/07/08
Steep some cream with a sprig of rosemary. Then add blue cheese and a bit of flour, and stir until thick.
michichan at 8:30PM on 07/07/08
The best ravioli I ever had was fresh artichoke hearts, roasted and pureed. I wonder if that would translate to choux pastry, or if the breadiness would get in the way...
BangieB at 9:32PM on 07/07/08
i don't have a recipe, but i'm thinking crab meat.
cybercita at 10:59PM on 07/07/08