1. Food

Your suggestion is on its way!

An email with a link to:


was emailed to:

Thanks for sharing About.com with others!

Beer Puffs Recipe

User Rating 3 Star Rating (3 Reviews)


appetizer, recipes, beer, puffs, sandwiches, receipts

Beer Puffs Recipe

© 2009 Peggy Trowbridge Filippone
These tiny puff rolls made with beer 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.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 60 to 80 servings


  • 1 cup beer
  • 8 Tablespoons (1 stick or 1/4 pound) butter
  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon salt
  • 4 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.

Note: Feel free to add your favorite herbs or spices to the flour for added flavor. 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, insert the piping tip, spoon in the batter, squeeze out the air, seal the bag, and pipe the puffs. No pastry bag to wash.

Yield: 60 to 80 small puffs
User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member sylveeme

Finally, I've made some puffs! I used a light lager beer and a plastic ziploc bag and I puffed away, they turned out great, half was for appetizers (seafood salad) the other half for dessert, in Quebec well call them crème puff! delicious, thanks for sharing!

15 out of 15 people found this helpful.

See all 3 reviews

Related Video
How to Make Beer Puffs

©2015 About.com. All rights reserved.