Although I mainly make starters or main courses, I also think amuse-bouche are super cool. When I'm in a restaurant, I like to have as much of it as possible. It triggers your taste buds, looks great and although small, they are often full of flavour.

This is such a tasty snack. The idea comes from Joris Bijdendijk, it was part of a 'Rijks at home' menu. Although the recipe is also in his cookbook – recommended by the way – I started working on my own interpretation. So nice right?

For the profiteroles I use a recipe from Rutger BaktAfter all, baking is not really my thing… And he has all kinds of handy photos with the recipe so that it can hardly fail.

This amuse-bouche is bursting with flavor and while I'm typing this recipe I'm already craving it. So get started!

Cheese onion puffs

0.0 from 0 votes

Course: amuse boucheDifficulty: Average

Portions

persons

Preparation time

minutes

Preparation time (indication)

minutes

Tools
– Blender
– Piping bag
– Fine sieve

Ingredients

Dough for puffs
100 ml milk
100 ml water
100 gr butter
0,25 tsp salt
100 gr flower
4 Eggs
cheese cream
100 gr old cheese, grated (I used The Rotterdam Old)
100 ml cooking cream
sunflower oil
And further
onion powder

Preparation

Dough for puffs
Follow the recipe for choux pastry from Rutger Bakt, that's better than when I write it out
cheese cream
Bring the cream to a boil in a saucepan.
Add the cheese and stir until completely melted.
Place this mixture in the blender and blend until smooth.
Pour in sunflower oil in a thin stream until you have a firm cream.
Transfer to a piping bag and store in the refrigerator.
Take it out of the fridge 15 minutes before you use it.
layout
Place 3 puffs on the plate and put 3 dots of cheese cream in between (not in the middle, really in between the profiteroles).
Sprinkle some onion powder with the sieve over the plate.
Now put the profiteroles on the cream. You will then see three empty circles on the board.
Enjoy your meal!

Tip

Puffs left? Keep them in the freezer for next time. They are so thawed.
If you have any leftover cream, you can put it in a new piping bag and keep it in the fridge. Always test before using it again.