Stilton Cheese Puffs

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

Rispetta le linee guida editorialiEst. 2 min tempo di lettura

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Versione audio
Aggiungi alle fonti preferite su Google

These sophisticated Stilton cheese puffs offer a refined twist on the classic French gougère. By replacing the traditional water or milk with a robust British ale, the pastry develops a deep, malty complexity that perfectly complements the sharp, salty notes of the blue cheese. The result is a light-as-air savoury snack with a crisp golden shell and a rich, melt-in-the-mouth interior that celebrate classic British flavours.

This vegetarian appetiser is an excellent choice for autumn gatherings or as an elegant nibble to serve alongside drinks. Their petite size and striking flavour profile make them a reliable crowd-pleaser for dinner parties or festive celebrations. For the best experience, serve these puffs while they are still warm from the oven to enjoy the delicate contrast in textures.

Ingredients for Stilton Cheese Puffs

120ml ale such as Bass (pour beer slowly into measuring cup
non misurare la schiuma)
3 cucchiai di burro non salato
Rounded 1/8 teaspoons salt
60g di farina semplice
2 uova grandi
60g crumbled Stilton cheese (from a 110g piece
rind discarded)
a pastry bag fitted with a plain 1/2-inch tip
carta da forno

How to make Stilton Cheese Puffs

Posiziona la griglia del forno a metà altezza e preriscalda il forno a 204°C.

Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted. Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds. Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan. Remove from heat and cool 5 minutes.

Add eggs 1 at a time, beating well with wooden spoon after each addition. (Batter will appear to separate initially but will become smooth once beaten.) Add cheese and stir until combined well.

Spoon batter into pastry bag. Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner. Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total.

Bake until puffed, golden, and crisp, 20 to 25 minutes. Cool slightly before serving.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.