Name: Mini choux puffs that disappear from the table in a flash: a tried-and-true recipe for every celebration
Prep time: 70 min
Cook time: 70 min
Total time: 70 min
Yield: 30
Ingredients: 250 ml water; 100 g butter; 150 g plain flour; 4 eggs; pinch of salt; 200 ml heavy cream (min. 30 %); 200 g cream cheese (e.g., Lučina or Philadelphia); pinch of pepper; finely chopped chives or other herbs; a few drops of lemon juice; tomato sauce for decoration; sesame seeds, dill or other herbs

Preparation procedure

Preparing the choux pastry In a saucepan bring the water with butter and salt to a boil. Once the mixture is boiling and the butter has melted, add the flour all at once and stir vigorously until the dough comes together into a smooth ball. Stir for another 1–2 minutes to evaporate excess moisture. Let cool slightly.
Incorporating the eggs Gradually beat the eggs into the lukewarm dough one at a time. Each egg must be thoroughly incorporated before adding the next. The finished dough should be smooth, glossy and hold its shape, yet be soft and pliable.
Shaping the puffs Transfer the dough to a piping bag (or use two spoons) and on a baking sheet lined with parchment paper form small mounds about the size of a walnut. Leave plenty of space between the pieces — they will expand significantly during baking.
Baking Bake in a preheated oven at 200 °C (fan 180 °C) for 25–30 minutes until golden. Do not open the oven during baking to prevent the pastries from collapsing. Cool on a wire rack.
Filling Whip the cream to a stiff consistency. Add Lučina/Philadelphia, pepper and finely chopped herbs. Gently mix into a smooth cream. Optionally season with lemon juice.
Assembling the canapés Cut the cooled puffs open and fill with the prepared cream. You can decorate them with a drop of tomato sauce, sesame seeds or fresh herbs.

Quick information

Servings: approx. 30 canapés

Preparation time: 40 minutes

Baking time: 25–30 minutes

Total time: 70 minutes

Tips and variations

For a luxurious version, mix chopped smoked salmon and dill into the filling.
Make a dessert version by adding sugar, vanilla and fresh fruit.
Store the puffs unfilled in a container and fill them just before serving to keep them crisp.