Description

These delicious little Boursin cheese puffs conceal a soft, creamy cheese filling. The parmesan and creamy Boursin flavors make for the perfect cheesy bite. I use Garlic and Fine Herbs Boursin cheese for the filling, with some chopped fresh herbs for an extra burst of color and flavor. I love making these for holiday guests, and they make a tasty snack for game-day gatherings. They always get rave reviews!

Directions

1. Gather the ingredients. Adjust the oven rack to the middle position and preheat to 400 F. Line a large 13-by-18-inch half-sheet pan or two 10-by-15-inch baking sheets with parchment paper or silicone mats. A silicone macaron mat with preprinted circles works well if you have one.
2. In a medium saucepan, combine 1 cup water, 1 stick (113 grams) unsalted butter, and 1/4 teaspoon fine salt; bring to a boil over medium heat.
3. Remove the pan from the heat and add 1 cup (130 grams) all-purpose flour all at once; stir until a smooth paste forms. 
4. Place the pan back over medium heat and stir constantly with a wooden spoon until the mixture pulls away from the sides of the pan and forms a cohesive mass—this will take 1 to 2 minutes. The dough will leave a thin film on the bottom and sides of a stainless steel pan. If you have an instant-read thermometer, look for a temperature of 175 F.
5. Scrape the dough into a mixing bowl or the bowl of a stand mixer and let it stand for 5 minutes to cool slightly.
6. Add 4 large eggs one at a time, beating thoroughly after each addition. After the last egg is added, beat for 1 to 2 minutes, until the dough is smooth, shiny, and velvety.
7. Stir in 1/2 cup (2 ounces) finely grated parmesan cheese and 1/4 teaspoon freshly ground black pepper.
8. To make the mounds of cheese puff dough, use a 1 1/2 tablespoon scoop or piping bag with a 1/2-inch round tip. You can pipe or scoop 24 to 30 mounds onto a large 13-by-18-inch half-sheet pan or 12 to 15 onto each 10-by-15-inch sheet pan. Leave at least 1 inch of space between the mounds.
9. Moisten a finger with water and lightly tap down any peaks. 
10. If using optional egg wash, whisk 1 large egg and 1 tablespoon water together and brush lightly over each mound.
11. Bake the mounds until puffed and light golden brown, 22 to 28 minutes. Turn off the oven, crack the door open, and leave them in the oven for 20 minutes to dry.
12. Combine 2 (5.2-ounce) boxes Boursin cheese and 3 tablespoons heavy cream in a medium bowl and beat with an electric mixer until smooth and creamy, then fold in 2 to 3 tablespoons finely chopped fresh herbs. Chill the mixture until it’s time to fill and serve the cheese puffs.
13. Before serving, slice the tops off the cooled cheese puffs and spoon or pipe 1 1/2 to 1 3/4 teaspoons of filling into each shell. Cover with the tops and arrange the filled Boursin cheese puffs on a platter.