Beer Puffs are tiny little light and airy bites of bread. It’s an impressive finger food and makes enough for a large crowd with only four ingredients. The hollow centers may be filled with crab salad, tuna salad, chicken salad or whatever suits your fancy for a tasty appetizer. They are quite easy to make, are a perfect bite-size sandwich, and perfect for parties. Beer puffs work equally as well with sweet fillings for dessert bites.
Beer Puffs Recipe
1 cup (8 ounces) beer (I used a common domestic lager)
8 Tablespoons (1 stick or 1/4 pound) butter
1 cup sifted all-purpose flour
1/2 teaspoon table salt
4 large eggs
Filling of your choice
Preheat oven to 450 degrees F. Line baking sheets with parchment paper or Silpat baking liners.
In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted. Add flour and salt, lower heat, and stir constantly until the mixure pulls away from the side of the pan and forms a ball. Remove from the heat and let rest for 1 minute. Add eggs, one at a time, beating each one in until the dough is shiny.
Drop or pipe dough in 1-inch rounds onto prepared baking sheets. Bake 10 minutes at 450 degrees F. Reduce heat to 350 degrees F, and turn baking sheets. Bake beer puffs an additional 10 minutes until brown and dry. Turn off oven, crack open the oven door, and let puffs dry further until cool.
Split beer puffs with a fork (or slice with a serrated knife) and fill with your choice of fillings such as paté, chicken salad, tuna salad, seafood salad, vegetable cheese mix, pudding, mousse, or whatever you like.
Yield: 60 to 80 small puffs
• Feel free to add your favorite herbs or spices to the flour for added flavor when using with savory spreads.
• I used a piping tip to make fast work of forming the puffs on the baking sheets. I do not bother with a pastry bag. Just cut a small corner from a zip-top freezer bag and insert the piping tip. Spoon in the batter, squeeze out the air, seal the bag, and pipe the puffs. No pastry bag to wash.
Beer Puffs Recipe Photo ©2021 Peggy Filippone