Home > Food and Beer Recipes > Stuffed Beer Cheesy Poofs

Stuffed Beer Cheesy Poofs

The Brooklyn Brew Shop (my favorite site for beer and spent grain recipes) posted a recipe for Beer Cheese Puffs.  Well heck, since beer and cheese just happen to be my two favorite foods, I had to give this one a try.

These little gems are made with Pate A Choux – that’s french for cream puff dough, used also for eclairs and other evil light airy cream stuffed delights.   The Brooklyn Brew Shop’s Beer Cheese Puffs are indeed super tasty, but being that these tender little pastry poofs were designed for stuffing, I couldn’t resist adding my own flavor spins and filling them with homemade beer cheese.  Each popper explodes with cheesy beer flavor.  Make them ahead of time, or freeze and reheat for the big game.    Twice baked, they’re even crispier and pouffier the second time around.

Stuffed Beer Cheesy Poofs

Ingredients

–  1 cup beer  (I used the hubster’s Indian Brown homebrew)

–  3 tbsp butter, cubed

–  1/4-1/2 tsp garlic salt

–  1 cup flour

–  4 eggs

–  1 cup shredded sharp cheddar cheese

–  1/4 tsp regular or smoked paprika

– 1 tsp dried parsley

– 1-2 cloves crushed garlic

– 2-3 tbsp melted butter

Directions

1.   Line 2 small cookie sheets with parchment paper.

2.  Preheat the oven to 400 degrees.

3.  In a medium size saucepan, bring beer, butter and garlic salt to a boil over medium heat, stirring constantly with a wooden spoon.

4.  As soon as the mixture boils, remove from heat and add flour.

5.  Stir the mixture very fast, smashing the dough against the sides of the pot to eliminate lumps.   The dough should not stick to fingers when pinched.

Tip:  If the dough is too moist, put back on low heat and stir just enough to allow moisture to evaporate and dough to dry out. 

6.  Off the heat, quickly incorporate one egg at a time.

7.  Continue stirring, using the the wooden spoon, until the dough comes back together (shown right).

8.  Fold in cheese, paprika and parsley.

9.  Drop spoonfuls onto the parchment lined cookie sheet.  Make them all as close to the same size as possible.

10.  Crush 1-2 cloves of garlic into 2-3 tbsp of melted butter and lightly brush the tops of the dough.

11.  Sprinkle the tops with paprika.

12.  Bake at 400 degrees until they have doubled in size, about  5-10 minutes.

IMPORTANT:  DO NOT OPEN THE OVEN DOOR UNTIL THEY ARE DONE.

13.  When they have doubled in size, turn the oven down to 300 degrees.  Lowering the temperature will allow them to cook slower and dry out so they become light and crisp.  About 20-25 minutes, until they are nicely browned.

14.  Allow them to cool while you prepare the filling.

Beer Cheese Filling

Ingredients

–  4 oz. cream cheese, softened

–  3/4 cup sharp cheddar cheese, finely shredded

–  1 tsp worchestershire sauce

–  2 cloves crushed garlic

– 1/2 tsp salt

– 1 tsp tabasco sauce

– 1/2 cup stale beer (or boiled and cooled to remove carbonation)

Directions

1.  Combine all ingredients except beer in a mixing bowl.

2.  Gradually add beer while simultaneously whisking all ingredients together (this works best with an electric mixer).

3.  Continue beating the mixture until it becomes smoother, thicker, light and fluffy.  The smoother the better for stuffing the poofs.

4.  Using a ziploc baggy, cut the bottom corner off, large enough to insert a pastry tip through.

5. From inside the bag, put the pastry tip (with a star shaped end) through the corner hole so it sticks out through the outside corner of the bag.

6.  Add the filling inside the bag.  Twist the top closed, poke the tip into the bottom of a poof, and apply pressure from the top of the bag to fill the poof with cheese.

Tip: Make extra beer cheese for dipping chips or to spread on crackers.

Enjoy now and/or freeze for later!

To reheat frozen poofs, preheat oven to 375 degrees and bake for 10 -15 minutes, til golden and heated through.

..

Variations

  • Try the Brooklyn Brew Shop’s gouda recipe, or try using smoked gouda, or swiss cheese.  For these, swap the worchestershire sauce for white wine vinegar, and eliminate the hot sauce.
  • Fold some finely chopped ham or bacon into the dough.
  • Try a mexican queso version, incorporating chilis or chipotle into the dough and using a spicy mexican queso filling.
  • Try different kinds of beer for this recipe.  Match your flavors – stronger beers with stronger cheeses, and milder beers with milder cheeses.

Bon Appetit and Cheers Beers!

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  1. January 22, 2012 at 8:36 pm

    Ha! Cheesy poofs =) “No kitty! These are my cheesy poofs!”

    These look delicious.

    • January 22, 2012 at 8:57 pm

      You got it! I believe Cartman would approve of these cheesy poofs 🙂

  2. January 22, 2012 at 8:48 pm

    This is sheer genius!

    • January 22, 2012 at 9:03 pm

      Absolutely! Beer cheese stuffed beer cheese cream puffs. Love the Brooklyn Brew Shop. Super innovative ideas for cooking with beer.

  3. January 23, 2012 at 4:11 pm

    These sound absolutely perfect with a beer while watching the big game.

  4. January 25, 2012 at 3:20 pm

    Yum! I’ve never heard of savory cream puffs, but these look awesome! Especially made with beer, and with a cheesy filling!! Pure genius!!!

  1. January 28, 2012 at 10:07 pm
  2. February 2, 2012 at 8:14 pm

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