Savory cream puffs with Grana Padano cream

Name: Savory cream puffs with Grana Padano cream
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 20
Ingredients: Eggs (about 2 medium) 4.2 oz; Type 00 flour 0.67 cup; Whole milk ¼ cup; Water ¼ cup; Butter 4 tbsp; Fine salt to taste; Grana Padano PDO cheese to grate 1 oz; Grana Padano PDO cheese to grate 4.5 oz; Whole milk ¾ cup; Butter 1 ½ tbsp; Type 00 flour; Black pepper to taste; Sun-dried tomatoes in oil 3.5 oz; Chives to taste

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154

Calories per serving

Vegetarian

Energy Kcal 154
Carbohydrates g 8.3
of which sugars g 2.8
Protein g 6.8
Fats g 10.4
of which saturated fat g 5.54
Fiber g 0.6
Cholesterol mg 61
Sodium mg 209

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Makes: 20 pieces

PRESENTATION

Savory bignè bring a fresh twist to the Italian tradition by swapping out the usual sweet pastry filling for a rich Grana Padano cream. These little bites come straight from Lombardy, showing off the area's love for Grana Padano DOP, a cheese made there for ages. And look, the choux pastry—normally for classic desserts—gets turned into something crispy and full of flavor by adding cheese right into the dough. Really delicious. Instead of a sugary center, you’ve got a savory cream puff filling that's smooth and deeply creamy.

What makes these stand out? It’s the Mediterranean edge—think sun-dried tomatoes in oil and a sprinkle of fresh chives. Every bite gives a bit of tang and a burst of color. You'll see these Italian appetizers at parties or buffets, offering a fun way to try something both familiar and totally new. For sure.

Regional snacks like these cheese-filled choux pastry bites always get people talking, especially with such a tender filling. Folks in Lombardy are super proud of their Grana Padano, and using it in savory pastries like this really lets the moist cheese flavor shine. The bignè feel a bit fancy but they’re also pretty easy to eat—making them a hit at gatherings where you just want to grab a bite and keep chatting. You know? With the addition of those golden pastry shells and the tangy sun-dried tomatoes, you get a mix of textures and tastes in every mouthful.

Whether you call them cheese-filled choux pastry or savory profiteroles, there's no denying they showcase some of the best things about northern Italian food: quality ingredients, simple ideas, and a bit of creativity. And the sauce? Pair them with sparkling wine or a light cocktail, and you've got the kind of snack that fits anywhere—casual night with friends or a more festive event. These bignè are not just a treat for the taste buds but also a nod to Italy's rich culinary traditions—seriously good.

INGREDIENTS

154

Calories per serving

Ingredients for about 20 cream puffs: Eggs 4.2 oz (120 g) - (about 2 medium); Type 00 flour 0.67 cup (77 g); Whole milk ¼ cup (62 g); Water ¼ cup (62 g); Butter 4 tbsp (55 g); Fine salt to taste; Grana Padano PDO cheese 1 oz (30 g) - to grate

for the cheese cream: Grana Padano PDO cheese 4.5 oz (125 g) - to grate; Whole milk ¾ cup (200 g); Butter 1 ½ tbsp (20 g); Type 00 flour (20 g); Black pepper to taste

for filling: Sun-dried tomatoes in oil 3.5 oz (100 g); Chives to taste

Preparation

How to prepare Savory cream puffs with Grana Padano cream

To make the savory cream puffs with Grana Padano cream, start by preparing the choux pastry: first, pour the water 1, milk 2, and salt into a saucepan. Add the cubed butter 3 and bring everything to a boil.

Add 20 g of Grana Padano PDO 4 and stir with a spatula or wooden spoon. At this point, add the flour all at once 5 and mix. Don't be afraid of lumps and stir quickly; cook the mixture until a white film forms on the bottom of the pan, which will take at least 2-3 minutes 6.

Transfer the batter to a bowl and add one egg at a time 7, always stirring to incorporate it. Don't worry if the dough seems separated at first, just keep mixing. Only when each egg is completely absorbed should you add the next one. Once the eggs are incorporated, you should have a smooth and consistent dough 8. Then transfer it to a pastry bag fitted with a plain 12-13 mm nozzle 9.

Now take a baking sheet and line it with parchment paper; to make it stick to the tray, squeeze a little batter in opposite corners and in the center to act as an adhesive. Squeeze mounds of dough the size of a walnut 10, spacing them apart. Once you've filled the tray, slightly flatten the tops of the puffs to smooth the tips 11. Sprinkle 10 g of Grana Padano PDO over each puff 12. Bake in a preheated static oven at 428°F for about 15 minutes, until golden brown. Avoid opening the oven at this stage. After this time, finish baking at 356°F for another 15-20 minutes, mimicking an open valve by wedging a ball of aluminum foil between the door and the oven's frame.

Remove the cream puffs from the oven and let them cool before filling them 13. Prepare the Grana Padano PDO cream: in a saucepan, add the butter 14 and melt it over medium heat, then add the pepper and pour in the flour 15.

Stir quickly with a whisk, then pour in the whole milk 16 and bring to a boil until it thickens. Once thickened 17, turn off the heat, add the Grana Padano PDO 18, and stir to melt it.

Let cool to room temperature 19. Then transfer the cream to the fridge to cool completely. Meanwhile, drain the sun-dried tomatoes and slice them into thin strips 20. Once the cream is cold, transfer it to a piping bag fitted with a star nozzle 21.

Cut the cream puffs in half, now cool 22. Fill the base of the puffs with Grana Padano PDO cream 23 and some sun-dried tomatoes 34.

Flavor with chives 25 and cover the cream puffs with the other half 26. The savory cream puffs with Grana Padano cream are ready to be enjoyed 27.

Storage

You can store the empty cream puffs in an airtight bag for up to 2 weeks, away from moisture. The cream can be stored in the fridge, covered, for 1-2 days at most. Once assembled, the cream puffs should be consumed the same day.