Sweet & Savory Appetizer Puffs

These appetizer puffs start with a classic choux pastry made half with all-purpose flour and half with whole wheat, giving the shells a nuttier flavor and slightly sturdier bite than traditional puffs. The filling is where things get interesting: Neufchâtel cheese blended with chopped dried figs, crispy crumbled bacon, and chutney.

Choux dough comes together fast. Boil water and butter, dump in the flour all at once, and stir hard for about a minute until the dough pulls away from the sides of the pan. Then beat in the eggs until the dough is smooth and glossy. That sheen tells you the eggs are fully incorporated.

Bake until well browned, not just golden. Underbaked puffs look done on the outside but collapse as they cool because the interior is still wet. Browned walls mean crispy, hollow shells that hold their shape.

Chef Tips

• Add eggs one at a time if using a mixer. Each egg needs to fully incorporate before the next one goes in, or the dough stays lumpy.
• Drop by rounded teaspoonfuls and space them 2 inches apart. They puff significantly in the oven.
• Cool the puffs completely before splitting and filling. Warm shells soften the cream cheese filling and it slides right out.
• The filling can be made a day ahead and refrigerated. Assemble just before serving so the puffs stay crisp.

Variations

• Swap dried figs for dried apricots or dates for a different sweet note.
• Use goat cheese in place of Neufchâtel for a tangier filling.
• Add a pinch of cayenne to the filling for a spicy-sweet contrast.