Chorizo And Manchego Puffs
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Water1 pinch
Salt2 cups
All-Purpose Flour8
Eggs1.25 cups
Chorizo Sausage (chopped spanish)2.5 cups
Mascarpone1.5 cups
Manchego Cheese (grated aged)1 cup
Chives (finely chopped)1.5 tsps
Spanish Paprika (pimenton)Directions:
1
For the puffs: Preheat the oven to 350 degrees F
2
Place the water, butter, and salt in a large saucepan
3
Bring the mixture to a boil and stir until the butter melts
4
Stir in all the flour at once and stir with a wooden spoon
5
Stir and cook until a dough forms and pulls away from the sides of the pan, 2 to 3 minutes
6
The mixture will be in a tight ball and not stick to the sides or bottom of the pan
7
Remove from the heat and transfer the dough to the bowl of a standing mixer and let cool for 3 or 4 minutes
8
With the mixer on low speed, add the eggs, 1 at a time, making sure the first egg is completely incorporated before continuing
9
Once all the eggs have been added and the mixture is smooth, turn off the mixer and remove the bowl
10
Spoon half the dough into a pastry bag fitted with a round tip
11
Don't fill the bag completely
12
Twist the top of the bag so that the dough will not leak out
13
(To pipe out the dough, gently squeeze out the amount you want, then release
14
) On a sheet tray lined with parchment paper, squeeze out 1-inch size dough balls, about 2 inches apart
15
Form more balls on another sheet pan, if needed
16
Place in the oven and bake until they're golden and crispy, 20 to 25 minutes
17
Remove from the oven and let cool
18
For the filling: In a food processor, pulse the chorizo until finely chopped, but not a paste
19
No large chunks
20
Transfer to a bowl, stir in the mascarpone, manchego, pimenton, and chives
21
Stir until well combined
22
Taste and add salt, if needed
23
Place the filling in another pastry bag outfitted with a small straight tip
24
Poke a hole in the side of each puff with the pastry bag tip and gently fill each puff with the filling and serve