Prep time:
Cook time:
Total time:
Serves: 24
Thanks to Chef Charlie Vollmar, Epicurean Excchange, for this recipe.
Ingredients
- ¾ cups chorizo, finely diced
- ¾ cups Manchego cheese, finely diced
- ¼ cup scallions, thinly sliced
- 1 cup water
- 1 stick unsalted butter, cut into cubes
- ¼ teaspoon salt for pastry dough
- 1 cup flour
- 4 large eggs
- Topping:
- 2 tablespoons sweet paprika
- ½ cup sea salt (optional to combine with paprika to sprinkle on top)
Instructions
- Preheat oven to 375°F
- In a bowl, combine the chorizo, cheese, and scallions. Set aside.
- In a heavy saucepan, bring the water, ¼ teaspoon salt and butter to a boil. Remove from the heat and add all the flour at once. Stir with a wooden spoon until the dough comes together. Return to the heat and stir until a film forms on the pan, about 3 minutes.
- Transfer the dough to a stand mixer fitted with a paddle attachment. Mix on medium speed until the steam clears. Add one egg at a time until each is full incorporated. Beat the mixture for 5 minutes. Stir in the chorizo mixture. Transfer to a pastry bag, make sure the opening is large so it doesn't get blocked with the chorizo pieces.
- Line a sheet pan with a parchment paper. Pipe dough into 1-inch balls. Bake for 20 – 25 minutes or until lightly browned. While the puffs are baking, combine the salt and paprika. Remove puffs from the oven and immediately sprinkle with the paprika mixture.
- Serve warm
- You can also make in advance and freeze. Just pipe or scoop onto a parchment paper lined sheet & cover with plastic wrap. Freeze until solid and transfer into a zip lock. When ready to use, bake at 450 for 5 minutes, then reduce temp to 375 and bake for another 20-25 minutes.
