It’s still party season and these manchego creamy cheese puffs with whipped goats cheese will go down a treat with your guests! They are easy to make yet have the wow factor! Made with a savoury choux pastry flavoured with manchego cheese the pastry melts in the mouth. But when you bite into them the whipped goats cheese brings this appetiser to another level.
These puffs are known as gougères, made with a light and fluffy choux pastry flavoured with manchego cheese, which are delicious enough on their own. But it is the whipped filling which brings it all together. It is so simple yet full of flavour, made with soft goats cheese, cream and fresh dill. Goats cheese and manchego cheese are so different on their own yet the combination in this recipe works so well.
Manchego cheese is made from unpasteurised sheep’s milk and is produced in the La Mancha region of Spain. It is aged between 60 days and 2 years which determines the different varieties. The younger the cheese, the creamier the texture and as it ages it becomes more crumbly. It has a distinct sweet and nutty flavour. I recommend using a semicurado manchego cheese in this recipe as it is milder in flavour, however when eating manchego cheese on its own my all time favourite is viejo which has been aged from 1 to 2 years. It is delicious served with membrillo, otherwise known as quince jelly.
These manchego creamy cheese puffs can be made the day before and stored in an airtight container. Make the filling on the day you are serving them and fill them an hour beforehand.
If you are looking for another party recipe then my recipe for salmon and sweet potato cakes will go down a treat!
- 300g water
- 160g butter
- 250g flour
- 6 eggs
- 150g manchego cheese
- 100ml fresh whipping cream
- 200g soft goats cheese
- 1 tablespoon honey
- 1 tablespoon lime zest
- salt and pepper
- 1 tablespoon chopped fresh dill
Preheat the oven to 180˚C.
Grate the manchego cheese and set aside one tablespoon.
Heat the water and butter in a heavy based saucepan and bring to the boil. Simmer until the butter has melted.
Whisk in the flour until smooth. Add the salt and whisk again. Whisk until the mixture comes together like a dough.
At this stage I add the mixture to my food processor to add the eggs as it avoids a lot of hand whisking but you can add the eggs to the bowl. Add the eggs one at a time whisking continuously until smooth and shiny.
Add the manchego cheese and whisk until combined.
Line a baking tray with greaseproof paper. Place the choux pastry in a piping bag with a wide round tip and pipe swirls onto the baking tray. Sprinkle with reserved manchego cheese.
Bake in the oven for 20 mins or until lightly golden and a hollow sound when tapped. Leave to cool.
In a small bowl whip the fresh cream. Set aside.
In a separate bowl add the goats cheese, honey, lime zest and seasoning. Whip with an electric beater for 1 minute until well combined. Fold in the dill and whipped cream until just combined. Leave in the fridge for at least one hour to firm up before using.
To fill the pastry use a number 5 tip attached to a piping bag. Fill with the goats cheese filling by making a hole with the tip at the bottom of each pastry.
Pipe enough filling to fill the inside of the manchego pastry. Serve at room temperature.
Variations: Add pepper flakes to the goats cheese filling for extra heat. Add chopped serrano ham to the goats cheese filling.