Mini Roquefort Puffs Recipe
Mini Roquefort Puffs
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: 20-30 minutes

Difficulty: Easy
Chef's Note

You could mix some grated Gruyere or diced ham into the batter; diced salmon with garlic-herb fresh cheese, or flavor the batter with nutmeg. 

For about 10 puffs

- 80 g (1/3 cup) butter
- 4 eggs
- 100 ml (6 tbsp.) milk
- 1/4 tsp. salt
- 150 g (5 oz.) quick tapioca
- 120 g (4 oz.) Roquefort, diced
- 40 g (1 1/2 oz.) crushed walnuts
  1. Preheat the oven to 180° C (350° F).
  2. Melt the butter in a saucepan over low heat or on low power in the microwave. Let cool.
  3. Beat 3 whole eggs; add the cold milk, salt and butter. Mix well.
  4. Sprinkle in the quick tapioca, whisking constantly.
  5. Let rest 10 minutes until thickened.
  6. On a buttered baking sheet, form the batter into small mounds, placing in the center of each one a cube of Roquefort and some crushed walnuts.
  7. Beat the remaining egg and brush the puffs with it.
  8. Bake for 20-30 minutes until golden. Serve hot.
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Photo and collaboration: Tipiak

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