I came up with this idea because I liked the name Bacon Pimento Cheese Puffs. The fact that these bite size apps are delicious is just a happy coincidence. These puffs are basic choux pastry puffs that are filled with my tasty baconey pimento cheese. They are the perfect appetizer for a classy party and are a twist on the traditional Pimento Cheese Sandwiches that are served at teas, brunches, and showers all over the south.
Choux pastry can be intimidating because it’s unlike any other pastry dough you’ve ever made. My motto is “if other people can do it, so can I,” so I encourage you to give it a shot. They’re sure to impress everyone at your next gathering.
- 1 Cup Water
- 6 Tbs Butter
- 1 tsp Salt
- 1⅓ Cup All Purpose Flour
- 5 Eggs
- 4 oz Cream Cheese, Softened
- ½ Cup Mayonnaise
- 1 tsp Cayenne Pepper
- 1 4 oz Jar Chopped Pimentos, Drained
- 8 oz Cheddar Cheese, Shredded
- 4 oz Swiss Cheese, Shredded
- 6 Pieces of Bacon, Cooked Crisp and Crumbled
- Preheat the oven to 425° and line 2 baking pans with parchment paper.
- In a small saucepan over medium heat, bring the water, butter and salt to a boil.
- Dump in all of the flour at once and stir the mixture with a wooden spoon until it forms a smooth dough ball.
- Remove from heat and transfer the dough to the work bowl of a stand mixer and let it cool for 5 – 10 minutes.
- Once the dough has cooled a bit, turn the mixer on low and add the eggs one at a time, waiting into the egg is fully mixed in before adding another one. It’ll look weird for a bit and then turn into a smooth batter/dough mixture by the time you’re done.
- Transfer the batter/dough to one of the bottom corners of large zip-top bag and press it all into one corner to make a piping bag.
- Snip the tip of your make-shift piping bag about ¼ of the way up and pipe the dough into 1” blobs onto the prepared baking pans.
- Bake for 10 minutes at 425°, reduce the heat to 350°, and cook for another 10 minutes or until they are golden brown and delicious.
- Cool completely on a rack.
- Mix cream cheese, mayonnaise, and cayenne pepper until thoroughly combined.
- Fold in the remaining ingredients and mix until everything is evenly distributed.
- Open the puffs by splitting the tops off like a biscuit.
- Fill the puffs with 1 – 2 teaspoons of the Bacon Pimento Cheese.
You can make the puffs the day before and store them, loosely covered, at room temperature. When you’re ready to assemble the puffs, pop them in a 375° oven for about 5 minutes to refresh them. Just make sure you assemble them immediately before service.
You can make the components for these treats a day before your event. Store the cheese and the puffs separately and put them together right before service (see tips and tricks).
The pâte à choux pastry in this recipe is the same pastry that is used for éclairs and beignets. It’s actually the starting point for many of the world’s finest desserts!