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Prep Time: 40 minutes, Cook Time: 40 minutes, Makes: About 24 puffs Natural cooking spray 1 c. water 1 stick Henry's Unsalted Butter 1 tsp. sea salt 1 c. organic, unbleached all-purpose flour 4 Henry's Market Large Eggs 1/2 c. water 3 Tbsp. sesame seeds, lightly toasted 3 oz. Herbes de Provence Goat Cheese, room temperature 4 oz. organic cream cheese, room temperature 3 Tbsp. organic cream 3 Tbsp. sun-dried tomato pesto, prepared Preheat oven to 400° F. Spray two baking sheets with cooking spray. Add water, butter and salt to a saucepan. Bring to a boil over medium heat. Once boiling, remove from heat and quickly stir in flour until well mixed. Return to heat, and cook, while stirring, for about one minute. Remove from heat and place flour/butter mixture in a mixing bowl. Using an electric mixer; beat for a minute. Add eggs, one at a time, beating well after each addition. The mixture should be smooth and shiny. Spoon dough into a pastry bag fitted with a 1/2-inch plain tip. Or spoon into a plastic bag, with a 1/2-inch opening cut off of one corner. Pipe one-inch mounds on the baking sheets. Dip fingers into water and smooth the tops of each puff. Sprinkle with sesame seeds. Bake for 20 minutes, until puffs are golden and puffed up. Reduce oven temperature to 250° F. Remove puffs from oven. Using a paring knife, poke a hole with the tip of the knife into each puff. Return to oven and bake for about 10 minutes longer, to dry out the inside of the puffs. Remove puffs from oven and place on racks to cool. Mix together goat cheese, cream cheese, cream and pesto in a food processor until smooth. Scrape into a pastry bag fitted with a 1/4-inch tip. Or spoon into a plastic bag, with a 1/4 inch opening cut off of one corner. Pipe filling into the holes in the sides of each puff. |
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