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Cooking Recipes
Princeton's Club

Beer Puffs

These flavorful puffs can be filled with crabmeat or whatever suits your fancy for a tasty appetizer.


1 cup beer
1/4 pound butter
1 cup sifted flour
1/2 teaspoon salt
4 eggs
Filling of your choice


Preheat oven to 450 degrees F. Butter or oil a baking sheet or line with parchment paper. 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 mixture 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 pan. Bake 10 minutes at 450 degrees F. Reduce heat to 350 degrees F. Bake an additional 10 minutes until brown and dry. Let cool away from moisture.

Split beer puffs and fill with your choice of fillings such as paté chicken salad, tuna salad, seafood salad, vegetable cheese mix, or whatever you like.

Note: Feel free to add herbs or spices to the flour for added flavor.

Yield: 60 to 80 small puffs