Truffle Cheese Choux Buns
These light, airy pastries filled with decadent truffle-infused cheese create an unforgettable flavor experience that elevates any occasion from ordinary to extraordinary. Whether you're hosting a dinner party or contributing to a potluck, these trendy cheese appetizers will establish your culinary credentials without requiring professional training.
Equipment
- Stand Mixer or Hand Mixer
- Piping Bag with Tips
- Baking Sheets
- Parchment Paper
Ingredients
For the choux pastry
- 1 cup water 250ml
- 1/2 cup unsalted butter 115g
- 1 teaspoon salt
- 1 tablespoon sugar optional for slightly sweeter buns
- 1 cup all-purpose flour sifted, 125g
- 4 large eggs room temperature
For the truffle cheese filling
- 8 oz cream cheese softened, 225g
- 4 oz Gruyère cheese finely grated, 115g (substitute: Emmental or mature cheddar)
- 2 tablespoons truffle oil substitute: 1 tablespoon olive oil + 1 teaspoon truffle salt
- 1 teaspoon fresh thyme leaves finely chopped
- 2 tablespoons chives finely chopped
- 2 cloves garlic minced
- freshly ground black pepper to taste
For garnish
- 1 egg beaten (for egg wash)
- extra grated cheese for topping
- fresh microgreens or thyme sprigs for garnish
Instructions
- In a medium saucepan, combine water, butter, salt, and sugar (if using). Bring to a rolling boil over medium heat, ensuring butter is completely melted. Remove from heat and add all the flour at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. Return to low heat and cook for another 1-2 minutes, stirring constantly to dry out the dough slightly.
- Transfer the dough to a stand mixer with paddle attachment (or use a hand mixer). Beat on low speed for 1 minute to release steam. Add eggs one at a time, ensuring each is fully incorporated before adding the next. You'll know the consistency is perfect when the dough forms a V-shape as it falls from the paddle - smooth and glossy but still thick enough to hold its shape.
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Transfer the dough to a piping bag fitted with a ½-inch round tip. Pipe mounds about 1½ inches in diameter, spacing them 2 inches apart. Use a damp finger to smooth any peaks. Let the piped dough rest for 15 minutes at room temperature - this crucial rest helps prevent cracking during baking.
- Brush each choux bun lightly with beaten egg and sprinkle with a pinch of grated cheese. Bake for 20 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 10 minutes until golden brown and crisp. Turn off the oven, crack the door open, and let the buns cool for 10 minutes inside to prevent collapsing, then transfer to a wire rack to cool completely.
- While the buns cool, combine softened cream cheese, grated Gruyère, truffle oil, thyme, chives, garlic, and pepper in a bowl. Mix until smooth and well incorporated. Taste and adjust seasoning if necessary. For an extra silky texture, process the mixture in a food processor for 30 seconds.
- Once the choux buns are completely cooled, cut each one in half horizontally. Fill a piping bag fitted with a star tip with the truffle cheese mixture and pipe generously onto the bottom half of each bun. Replace the top half and garnish with microgreens or thyme sprigs. Serve immediately or refrigerate for up to 2 hours before serving.
Notes
For a lighter version, substitute low-fat cream cheese for regular, or use almond flour for 1/3 of the all-purpose flour to add protein and reduces carbs. Unfilled choux buns can be stored in an airtight container for up to 2 days or frozen for up to a month. The cheese filling can be refrigerated separately for up to 3 days. Filled buns are best consumed within 2 hours.
Nutrition
Calories: 135kcalCarbohydrates: 5gProtein: 5gFat: 11gSaturated Fat: 6gCholesterol: 65mgSodium: 150mgSugar: 1g
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