Best Cream Cheese Pate Recipes

PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS

Pâte à Choux for Cheese Puffs and Cream Puffs image

Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That's it.

Provided by David Tanis

Categories appetizer

Time 1h

Yield About 60 bite-size puffs

Number Of Ingredients 8

Ingredients

1 stick unsalted butter (8 tablespoons, or 1/4 pound), in 1-inch chunks
1/2 teaspoon salt
1 cup all-purpose flour (135 grams)
4 whole eggs, and 1 egg lightly beaten for glaze
Pinch cayenne
Pinch freshly grated nutmeg
Black pepper, to taste
4 ounces grated cheese, like Comté or Gruyère

Steps:

Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams

SALMON-CREAM CHEESE PATE

Salmon-Cream Cheese Pate image

Make and share this Salmon-Cream Cheese Pate recipe from Food.com.

Provided by Tebo3759

Categories Spreads

Time 10m

Yield 1 cups

Number Of Ingredients 10

Ingredients

1 small onion, peeled and quartered
8 ounces softened cream cheese
1 can salmon, skinned and boned
2 -3 tablespoons lemon juice
1 tablespoon horseradish
2 teaspoons dill (seeds if possible)
1/4 cup parsley
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce, dash of tobasco also
salt and pepper

Steps:

Mince onion in food processor.
Add remaining ingredients.
Blend with off/on turns then let run until smooth.
Refrigerate overnight.
Good with raw vegetables, crackers or Melba toast.
Can also shape and cover with parsley or chopped nuts.

CREAM CHEESE PATE

Cream Cheese Pate image

Creamy melt in mouth delicious.

Provided by Maggie Atherton Leiterman @HandCrafterMaggie

Categories Cheese Appetizers

Number Of Ingredients 5

Ingredients

20 ounce(s) chicken livers
1/2 pound(s) bacon
8 ounce(s) cream cheese
1/2 cup(s) sour cream
1/4 cup(s) half and half

Steps:

In oiled black iron skillet place the chicken livers and lay the bacon across top of livers single layer to cover the livers, then broil for 10 minutes, then bake about 10 more minutes or until livers are done and bacon is lightly crisp - set aside to cool
cut cream cheese into small chunks, and let it soften by leaving out of refrigerator for about 30 minutes, then when livers and bacon are cool, put in food processor and add the other ingredients and process to smooth spread.
serve with crackers, chips, or bread