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!