This savory patê à chou is filled with a creamy, tart cherry filling. This recipe was used as an appetizer in our Cherry Themed Dinner.
- 1 cup milk
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup flour
- 3-5 large eggs
In a heavy saucepan bring the milk to a boil with the butter and salt over high heat. Reduce the heat to moderate, add the ﬂour all at once, and beat the mixture with a wooden spoon until it pulls away from the sides of the pan and forms a ball. Transfer the mixture to a bowl and with a mixer on high, beat in 3 eggs, one at a time, beating well after each egg. (The batter should be stiff enough to just hold soft peaks) If the batter is too stiff; break 1 or 2 eggs into a small bowl, beat them lightly, and add only enough to thin the batter to the proper consistency. With a small ice cream scoop or a pastry bag, portion the batter onto a lined cookie sheet and bake in a 425° oven for 10 minutes. Reduce heat to 400° and bake an additional 15-20 minutes or until puffed and golden brown. Transfer the puffs to a rack and cool completely.
- 8 ounces cream cheese, room temperature
- 8 ounces blue cheese, room temperature
- 2 cups King Orchards Unsweetened Dried Cherries
Combine all ingredients.
Cut puffs in half horizontally, spoon the ﬁlling onto the bottom half, and replace the top.
This Savory Patê à Chou Filled with Unsweetened Dried Tart Cherries and Blue Cheese makes for the perfect appetizer. If you do decide to assemble, it is a beautiful edible centerpiece for your table. How much more functional of a centerpiece could you have than an edible one?