Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

cream puffs savory

songchef avatar
Recipe by
Deb Crane
@songchef
Eagle, WI

This is another recipe that I have tweaked over the years to get them just right. These puffs are savory, not sweet. There is no cream in them, so maybe cream puff is the wrong word for these delectable nibbles! Perhaps Vol-au-vents is a better descriptor, but whatever you call them, you can be sure they will be gone fast! What you fill them with is up to you. A favorite filling I use is artichoke spread which I will also post. Chicken or ham salad is also great.These go quickly at gatherings. Easy and impressive with endless possibilities for filling!

yield 15 -24 puffs
method Bake

Ingredients For cream puffs savory

  • 1 c
    beer
  • 1/2 c
    butter (one stick)
  • 1/2 tsp
    salt
  • 1 c
    all purpose flour
  • 4
    eggs

How To Make cream puffs savory

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
    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
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT