- 1/2 cup water
- 1 1/2 tbsp Vermont Cultured Butter Unsalted
- Pinch of salt
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 (4 oz) container Creamy Goat Cheese "Olive & Herb"
- 1 (4 oz) container Creamy Goat Cheese "Roasted Red Pepper"
Preheat oven to 425°F
In a saucepan bring water, Vermont Cultured Butter Unsalted and salt to a boil. Reduce heat to medium and add the flour. Stir briskly with a wooden spoon until the mixture pulls away from the side of the pan.
Remove the pan from the heat and add eggs, stirring vigorously until dough is smooth.
Transfer dough to pastry bag and pipe mounds, 1 inch in diameter, about 2/3 inch apart on a large greased baking sheet. Gently flatten tops of mounds with a fingertip dipped in water.
Bake 15 minutes or until golden brown.
Cool completely on a rack. With a serrated knife cut each pastry in half crosswise, and remove dough from the center.
Spoon a small scoop of Creamy Goat Cheese Olive & Herb or Roasted Red Pepper in the top and bottom of each cream puff.
The cream puffs may be made one day in advance and kept in an airtight container.