Savory Patê à Chou Filled with Unsweetened Dried Tart Cherries and Blue Cheese

This savory patê à chou is filled with a creamy, tart cherry filling. This recipe was used as an appetizer in our Cherry Themed Dinner.

Savory Patê à Chou

Ingredients

• 1 cup milk
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 cup flour
• 3-5 large eggs

In a heavy saucepan bring the milk to a boil with the butter and salt over high heat. Reduce the heat to moderate, add the flour all at once, and beat the mixture with a wooden spoon until it pulls away from the sides of the pan and forms a ball. Transfer the mixture to a bowl and with a mixer on high, beat in 3 eggs, one at a time, beating well after each egg. (The batter should be stiff enough to just hold soft peaks) If the batter is too stiff; break 1 or 2 eggs into a small bowl, beat them lightly, and add only enough to thin the batter to the proper consistency. With a small ice cream scoop or a pastry bag, portion the batter onto a lined cookie sheet and bake in a 425° oven for 10 minutes. Reduce heat to 400° and bake an additional 15-20 minutes or until puffed and golden brown. Transfer the puffs to a rack and cool completely.

Filling

Ingredients

• 8 ounces cream cheese, room temperature
• 8 ounces blue cheese, room temperature
• 2 cups King Orchards Unsweetened Dried Cherries

Combine all ingredients.

Assembly (optional)

Cut puffs in half horizontally, spoon the filling onto the bottom half, and replace the top.

This Savory Patê à Chou Filled with Unsweetened Dried Tart Cherries and Blue Cheese makes for the perfect appetizer. If you do decide to assemble, it is a beautiful edible centerpiece for your table. How much more functional of a centerpiece could you have than an edible one?