Choux Puffs with Aged Gouda and Truffle Cream

Serving 4 pax
Preparation Time 45 mins
Skill Intermediate

Inspiration for Choux Puffs with Aged Gouda and Truffle Cream


Choux Pastry
115g Butter, salted
120ml Water
120ml Milk
1/4 tsp Salt
2 tsp Fine Sugar
125g All-Purpose Flour
4 large Eggs, beaten

Truffle Cream Cheese
1/2 cup Butter, softened
1/2 cup Cream Cheese
1/4 cup Parmesan Cheese (the longer the age, the better)
2 tbsp Spring Onions, sliced
1 clove Garlic, minced
1/2 tsp Truffle Oil (or 10-12 shavings of fresh white truffle)*

Aged Gouda
50g Aged Gouda*

*Available at your nearest FairPrice store.

  1. To make the choux pastry, mix butter, water and milk in a sauce pot. Set to simmer.
  2. Add flour, sugar and salt to the simmering mix. Stir consistently with a wooden spoon. After the flour forms into a dough ball, mash it hard with the wooden spoon for 4-6 mins. Allow to cool for 5 mins.
  3. Add eggs to the dough, one at a time. Mix and stir well until fully incorporated, before adding in the next egg. Once all the eggs have been added and the dough looks shiny, transfer it into a piping bag. Preheat oven to 200°C.
  4. Line a baking tray with baking paper and pipe small mounds of choux pastry about 1.5 inches in diameter. Pipe them at least 2 inches apart as they will swell up to twice their size!
  5. Bake in oven for 15-20 mins until they have puffed up. Reduce oven temperature to 170°C and then finish baking for another 10-15 mins until golden brown. Refrain from opening the oven too many times.
  6. Make Truffle Cream Cheese by combining butter, cream cheese, parmesan, spring onions, garlic and truffle oil/truffle slices.
  7. Slice open the choux pastry and fill it with cream cheese. Serve with a generous grating of aged gouda on top of each serving
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