“Let these savory little puffs inspire you -- serve them plain or use a pastry bag to fill them, cream puff style, with a mixture of softened cream cheese, snipped chives and smoked salmon. This recipe came from a little book called Perfect Picnics. You'll want to double the recipe -- they freeze very well and are great to have on hand for company.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425 degrees. Place the butter, salt and water in a pan. Bring to a boil.
  2. Sift the flour onto a sheet of waxed paper, then, off the heat, add it all to the butter and water mixture and stir it in very quickly to form a thick paste that leaves the sides of the pan clean.
  3. Return the pan to the heat and beat the mixture with a wooden spoon for 1 minute to dry it. Remove the pan from heat and cool for 5 minutes.
  4. Beat in the eggs and yolk, one at a time, then add the mustard, cayenne pepper and grated cheese. (I didn't have dry mustard so I used 1 teaspoon grainy, brown mustard. I also used a dash more cayenne for an extra bite.).
  5. Place teaspoonfuls of the mixture onto a nonstick baking sheet and bake for 10 minutes. Lower the oven temperature to 350 degrees and cook for 15 minutes, until golden brown. Cool on a wire rack and serve cold.

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