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The appetizer, French classic

Cheese and chive cream puffs

Cheese and chive cream puffs are a classic French appetizer, made here for 6 people. They take 40 minutes of active work, the choux pastry is made the same morning and the filling goes in just before guests arrive. Difficulty is moderate, about €1.10 per person, and the key is drying the dough properly and never opening the oven in the first 20 minutes.

Small crisp choux pastry puffs filled with a fresh herbed cheese, cool inside and crunchy outside.

Cheese and chive cream puffs
For
6 people
Work
40 min
Total time
1 h 20
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€1.10
Calories per person
150 kcalcalculated by Kiloach, your weight coach

A good puff has a thin, crisp shell that cracks under your teeth, then a cool, creamy chive filling that plays against that dry texture. The garlic and herb cream cheese brings plenty of flavor on its own, so you barely need extra seasoning beyond a generous twist of pepper to wake it all up.

This is the perfect bite to open a dinner with friends or a family gathering, set on a platter alongside a few other nibbles. It works year round, just as nicely for a light summer aperitif as to kick off a holiday meal in winter, and kids almost always love its soft, creamy center.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 28 min
  3. Before the guests arrive 2 steps, 25 min
  4. When it's time to serve Nothing to do

Make and bake the puffs the same morning, then let them cool completely on a wire rack while you work on the rest of the meal. Just before guests arrive, mix the filling and pipe it into the puffs, no more than an hour ahead. Keep them chilled until serving, then they're ready to enjoy right away as a party bite.

The ingredients

6 people

Pantry

  • Wateroften in the pantry 15 cl
  • Flouroften in the pantry 90 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 60 g
  • Eggs 3
  • Garlic and herb cream cheese 250 g
  • Heavy cream 5 cl

Fruits and vegetables

  • Chives 1 bunch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Bring the water, butter and salt to a boil, pour in the flour all at once and dry out the dough while stirring. 3 min

    Keep stirring until the dough pulls away from the sides of the pan, that's when it's dried out enough.

  2. Off the heat, beat in the eggs one at a time until you get a smooth, glossy dough.

    The dough should form a ribbon that falls slowly off the spatula.

  3. Pipe or spoon small mounds onto a baking sheet and bake at 180°C until golden. 25 min

    Don't open the oven before 20 minutes, the puffs would collapse.

  4. Let the puffs cool completely on a wire rack.

    Poke a small hole in the base of each puff to let the steam escape and keep them from going soft.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Mix the cream cheese, heavy cream and chopped chives, season generously with pepper. 10 min

    A touch of lemon brightens up the cream cheese.

  2. Fill the puffs with a piping bag and keep them chilled until serving. 15 min

    Fill them no more than an hour ahead, otherwise the filling softens the pastry.

Our tips to get it right

  • Pipe puffs that are even in size so they all bake at the same rate, and the platter looks neater.
  • If the choux dough sticks too much to the piping bag, let it cool for a few minutes after adding the eggs, it will be easier to work with.
  • Watch the color closely near the end of baking, puffs that are too pale will collapse as they cool, they need to be properly golden.

The variations

  • Swap the garlic and herb cream cheese for plain cream cheese mixed with tarragon or chopped basil for a different flavor.
  • For a richer bite, fold a few flakes of smoked salmon or finely chopped prosciutto into the filling.
  • Short on time, buy plain pre baked puffs and focus only on the filling, the result is still very good.

What to serve it with

  • A glass of chilled dry white wine
  • A few other small savory bites
  • Sparkling fruit juice for kids

Storage

Filled puffs keep for 24 hours in the fridge in a closed container, but they taste best the same day. Unfilled, plain puffs freeze very well and should thaw at room temperature before filling. Never refreeze a puff that's already been filled.

Questions about this recipe

Why do my puffs collapse after coming out of the oven?

This usually happens when the oven is opened too early, which deflates the still fragile dough. Also poke a small hole in the base of each puff right out of the oven to release steam and keep the shell crisp.

Can I use a different cheese instead of garlic and herb cream cheese?

Yes, plain thick cream cheese or a spreadable fresh cheese works well, just adjust the seasoning with garlic and fresh herbs. Chives remain a solid starting point either way.

How do I pipe even puffs without a piping bag?

Two small spoons do the job, one to scoop the dough and the other to push it onto the baking sheet in even mounds. The key is keeping the same amount of dough for each puff so they bake evenly.

Can I make these puffs for more than 6 people?

Yes, just double all the quantities in the recipe while keeping the same proportions. Bake the puffs in multiple batches if your sheet isn't big enough, rather than crowding the oven.

Can cheese and chive cream puffs be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 2 steps.

How long does it take to make cheese and chive cream puffs?

Allow 1 h 20 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in cheese and chive cream puffs?

About 150 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does cheese and chive cream puffs cost?

About €1.10 per person, that's €6.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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