Mickey Mouse Kimchi Caviar Puffs
Mickey Mouse Kimchi Caviar Puffs
Ingredients
For the Cheese Puffs
- 1 cup water
- 1/2 cup unsalted butter, 1 stick
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup grated Parmesan cheese
For the Kimchi Filling
- 1/2 cup kimchi, finely chopped and squeezed dry
- 4 ounces cream cheese, softened
- 2 scallions, thinly sliced
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon black pepper, freshly ground
For the Garnish
- 2 tablespoons caviar, your preferred type
- 1 tablespoon fresh chives, finely minced
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a medium saucepan, combine the water, unsalted butter, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
⏱️ 5 min
- 3
Reduce the heat to low, add the all-purpose flour all at once, and stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away cleanly from the sides of the pan. Continue to cook, stirring, for another 1 minute to dry out the dough.
⏱️ 5 min
- 4
Transfer the hot dough to a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment). Let it cool for 5 minutes. Add the large eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. Stir in the grated Parmesan cheese until evenly distributed.
⏱️ 10 min
- 5
Transfer the choux pastry to a piping bag fitted with a 1/2-inch round piping tip. On the prepared baking sheets, pipe 1-inch rounds for the 'Mickey head' and then pipe two smaller 1/2-inch rounds on top of each larger round for the 'ears'. Leave about 2 inches of space between each puff.
⏱️ 10 min
- 6
Bake the puffs for 15 minutes at 400°F. Then, reduce the oven temperature to 350°F and continue baking for another 10-15 minutes, or until the puffs are golden brown and firm. Turn off the oven, prop the door open slightly, and let the puffs cool in the oven for 10 minutes to prevent them from collapsing. Transfer them to a wire rack to cool completely.
⏱️ 25 min•🌡️ 350
- 7
While the puffs cool, prepare the kimchi filling. In a small bowl, combine the finely chopped and squeezed kimchi, softened cream cheese, thinly sliced scallions, toasted sesame oil, and freshly ground black pepper. Mix until all ingredients are well combined.
⏱️ 5 min
- 8
Once the cheese puffs are completely cool, use a small knife to make a small incision on the bottom or side of each puff. Using a small spoon or a piping bag with a small tip, carefully fill each puff with the kimchi cream cheese mixture.
⏱️ 10 min
- 9
Arrange the filled Mickey Mouse puffs on a festive serving platter. Top each puff with a small dollop of caviar and sprinkle with finely minced fresh chives. Serve immediately as a delightful party appetizer.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mickey Mouse Kimchi Caviar Puffs
Ingredients
For the Cheese Puffs
- 1 cup water
- 1/2 cup unsalted butter, 1 stick
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup grated Parmesan cheese
For the Kimchi Filling
- 1/2 cup kimchi, finely chopped and squeezed dry
- 4 ounces cream cheese, softened
- 2 scallions, thinly sliced
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon black pepper, freshly ground
For the Garnish
- 2 tablespoons caviar, your preferred type
- 1 tablespoon fresh chives, finely minced
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a medium saucepan, combine the water, unsalted butter, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
⏱️ 5 min - 3
Reduce the heat to low, add the all-purpose flour all at once, and stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away cleanly from the sides of the pan. Continue to cook, stirring, for another 1 minute to dry out the dough.
⏱️ 5 min - 4
Transfer the hot dough to a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment). Let it cool for 5 minutes. Add the large eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. Stir in the grated Parmesan cheese until evenly distributed.
⏱️ 10 min - 5
Transfer the choux pastry to a piping bag fitted with a 1/2-inch round piping tip. On the prepared baking sheets, pipe 1-inch rounds for the 'Mickey head' and then pipe two smaller 1/2-inch rounds on top of each larger round for the 'ears'. Leave about 2 inches of space between each puff.
⏱️ 10 min - 6
Bake the puffs for 15 minutes at 400°F. Then, reduce the oven temperature to 350°F and continue baking for another 10-15 minutes, or until the puffs are golden brown and firm. Turn off the oven, prop the door open slightly, and let the puffs cool in the oven for 10 minutes to prevent them from collapsing. Transfer them to a wire rack to cool completely.
⏱️ 25 min•🌡️ 350 - 7
While the puffs cool, prepare the kimchi filling. In a small bowl, combine the finely chopped and squeezed kimchi, softened cream cheese, thinly sliced scallions, toasted sesame oil, and freshly ground black pepper. Mix until all ingredients are well combined.
⏱️ 5 min - 8
Once the cheese puffs are completely cool, use a small knife to make a small incision on the bottom or side of each puff. Using a small spoon or a piping bag with a small tip, carefully fill each puff with the kimchi cream cheese mixture.
⏱️ 10 min - 9
Arrange the filled Mickey Mouse puffs on a festive serving platter. Top each puff with a small dollop of caviar and sprinkle with finely minced fresh chives. Serve immediately as a delightful party appetizer.
⏱️ 5 min