Stilton Cheese Puffs

Name: Stilton Cheese Puffs
Total time: 1 h
Yield: 8 servings
Ingredients: ½ cup ale; 3 tablespoons unsalted butter; ⅛ teaspoon salt; ½ cup all-purpose flour; 2 whole large eggs; ½ cup Stilton cheese; 1 piece pastry bag and parchment paper

Light and airy pastry puffs made with ale and rich Stilton cheese. These savory bites are perfect as an appetizer or party snack, combining the sharp tang of Stilton with delicate choux pastry.

8 servings

1 hr

Published October 4, 2025

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Ingredients

•½ cup ale
•3 tablespoons unsalted butter
•⅛ teaspoon salt
•½ cup all-purpose flour
•2 whole large eggs
•½ cup Stilton cheese
•1 piece pastry bag and parchment paper

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 400°F.
10 min
2.
Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted. Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds. Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan. Remove from heat and cool 5 minutes.
10 min
3.
Add eggs 1 at a time, beating well with wooden spoon after each addition. (Batter will appear to separate initially but will become smooth once beaten.) Add cheese and stir until combined well.
5 min
4.
Spoon batter into pastry bag. Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner. Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total.
10 min
5.
Bake until puffed, golden, and crisp, 20 to 25 minutes. Cool slightly before serving.
25 min

Cooking Instructions

Put oven rack in middle position and preheat oven to 400°F.

10 min

Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted. Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds. Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan. Remove from heat and cool 5 minutes.

10 min

Add eggs 1 at a time, beating well with wooden spoon after each addition. (Batter will appear to separate initially but will become smooth once beaten.) Add cheese and stir until combined well.

5 min

Spoon batter into pastry bag. Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner. Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total.

10 min

Bake until puffed, golden, and crisp, 20 to 25 minutes. Cool slightly before serving.

25 min