Paprika-Scented Manchego Chorizo Puffs

By • December 7, 2011 • 21 Comments

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Author Notes: Homemade puff pastry combined with chopped chorizo and manchego cheese. The hardest part of this recipe: not eating all the cheese while you're cooking. (So do what I do and buy extra cheese so you can pick while you cook. Self restraint is over-rated.)Half-Buzzed Hostess

Food52 Review: These puffs are a delightfully simple way to amp up your holiday table. Manchego and chorizo are a classic pairing, and investing in the good Spanish stuff will pay dividends here. To keep the Iberian theme going, consider using a sharp pimenton in lieu of paprika. (Either way, though, be careful to dust the paprika salt lightly over the puffs. A nice, light sprinkle will add a lovely bite that contrasts well with the puffs' pillowy interior; a heavy-handed approach could result in fatal oversalting.)Kukharka

Makes 24

  • 3/4 cup chorizo, finely diced
  • 3/4 cup manchego cheese, finely diced
  • 1/4 cup scallions, thinly sliced
  • 1 cup water
  • 1 stick unsalted butter, cut into cubes
  • 1/4 teaspoon iodized salt
  • 1 cup flour
  • 4 large eggs
  • 2 tablespoons sweet paprika
  • 1/2 cup sea salt
  1. Preheat oven to 375 degrees. In a bowl, combine chorizo, cheese, and scallions. Set aside. In a heavy saucepan, bring water, 1/4 tsp. salt, and butter to a boil until butter is melted. Remove from heat and add flour. Stir with a wooden spoon until the dough comes together. Return the saucepan to to medium heat and stir with the wooden spoon until a film develops on the bottom of the pan, about 3 minutes. Transfer dough to an electric mixer. Add eggs one at a time, beating well after each addition. Continue to beat the dough for 5 minutes. Stir in the chorizo mixture. Transfer to a pastry bag. Pipe dough into 1-inch balls onto a parchment-lined baking sheet. Bake for 20-25 minutes or until lightly browned. While the puffs are cooking, combine paprika and sea salt. Remove puffs from the oven and immediately sprinkle with paprika mixture. Serve warm.
Jump to Comments (21)

Comments (21) Questions (3)

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Dinosaur_hands

3 months ago procrastibaker

I just pulled these out of the oven and have to keep stopping myself from eating them, as they're intended for a dinner party tonight. They are just divine! I subbed aleppo sausage (cooked, crumbled, and drained *very* well) for the chorizo, and it matched the manchego and paprika perfectly. Maybe just one more before the guests arrive...

Epietzsch

6 months ago borntobeworn

I made a double batch + a little (to use up the chorizo), hoping to get about 60 of these (since the recipe says it makes 24). Mine made about 160!! I wasn't that skilled at piping the dough from a ziploc bag but my resulting puffs across the bottom are 1.25" across to 1.5" across. Did anyone else who made just a single batch get way more than 24?? I'm freezing them and can use all the excess (have 3 events coming up in May) but I was up until 4:30am making them (planned to be in bed by 1:30)!

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9 months ago Marisa

I made these for a jewelery party I hosted for a bunch of women. Everyone loved them! I didn't have all the ingredients so I subbed sopresatta for chorizo and asiago for manchego. They were amazing!

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about 1 year ago LisaSchulteis

Ahhhmazing. Everyone asked for the recipe. Will definitely make these again for a party.

Kroka_kitchen

over 1 year ago maryvelasquez

Dear Half-Buzzed Hostess,
I made and served these puffs at my wedding. I made four batches and each one came out perfect. I piped them using plastic zip-loc bags because I couldn't find my pastry equipment and it worked just fine. I froze them in tupperware and the caterers arranged them on cookie sheets and put them right into the hot oven. My guests devoured them (with champagne) and couldn't believe that they were homemade. I like to think that the bride and groom were the most memorable part of the wedding, but I think these puffs stole the show. Cheers!

Food52

over 1 year ago Manhattan Tart

You absolutely can make these w/o a mixer, just do be sure to stir them plenty. The chorizo in this recipe, though not specified, is the Spanish variety that is precooked (texture is like salami) not the uncooked Mexican type (texture is like sausage). Either would work, I suppose, but the Mexican chorizo would have to be cooked & crumbled small and drained VERY, VERY well. I'd just use the Spanish type -- or even a good, spicy, Calabrian salami as a replacement (I did that once and nobody threw a gougere at me and called me a liar).

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over 1 year ago WoooPigSooie!

Can I make these if I don't have an electric mixer or will I be stirring until my arm falls off? Also - should I precook the chorizo?

Food52

almost 2 years ago Manhattan Tart

These can go south if you don't cook the flour/butter/water mixture long enough (the purpose of that step is to eliminate much of the water). I let mine cook over med. heat at least 5 minutes but have had your same troubles before when I've not cook & stirred for long enough. I put a link in, down below, to an LA Times article that you may find helpful. If not, cook & stir for longer next time and you'll be fine!

Colorme

almost 2 years ago Julie Nathan

Thanks much. Next time I will definitely cook the flour/butter mixture longer.

Colorme

almost 2 years ago Julie Nathan

Just made these, and they are indeed very tasty. One small issue I had: I thought they would be ball shaped after baking, but my dough was quite liquidy, and in the end they came out on the flat side. I tried sticking the dough in the freezer for a bit and that helped a bit, but only just. I am guessing my ingredients were off somewhere. Would be great to have ingredients in weight rather than volume. A cup of flour in my kitchen might weigh more/less than a cup of flour in another kitchen...

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almost 2 years ago brooklynsam

I just made these as a snack to accompany watching the Rose Bowl. Amazing.

Food52

almost 2 years ago Manhattan Tart

Made these for a New Year's appetizer and they were delicious. I made them smaller (the yield was about 60) and minced the chorizo in the food processor so it wouldn't be a problem piping them. I piped then left them at room temp for about an hour before baking and they held just fine. These had fabulous flavor -- even without the paprika salt. A perfect "light" munchie to accompany bubbly. I froze a few to bake later; will just add a few minutes to the baking time, no thawing necessary.

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almost 2 years ago ChiSwiss

A stick of butter in the US is 4 oz or about 112 gr.

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almost 2 years ago Margaret mary

How much is a stick of butter in ounces or grams?

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almost 2 years ago dcremerssf

don't be put off by the term "puff pastry"; these aren't really puff pastries, which can be tedious to make, but rather the much simpler-to-make pate au choux piped-pastry

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almost 2 years ago salmontrot

Sorry. I just saw the link below from Manhattan Tart. Of course you can freeze. Thanks, Manhattan. Nice tip.

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almost 2 years ago salmontrot

Can you freeze these?

Food52

almost 2 years ago Manhattan Tart

This is Spanish chorizo that's fully cooked, yes?
All gougeres freeze beautifully, even before baking, making them a terrifically simple app to make. Here's an LA Times article that'll help: http://articles.latimes...

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over 2 years ago ChristieCT

One of THE most delicious things I've ever made! Simply outrageous and no way you can eat just one
Thank you for this awesome recipe!

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almost 3 years ago withcherries

Made these for New Years - they were a-maz-ing. I used less than half the amount of paprika salt, - still delicious

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow! These sound like they're the most delicious gougeres ever. Yum!!!!