“These are great appetizers and go especially well with the red Burgundian wines.”
READY IN:
35mins
SERVES:
6
YIELD:
40 cheese puffs
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine salt, butter, and 1 cup of water in a medium size saucepan. Bring to a boil over high heat, stirring with a wooden spoon.
  2. Quickly remove the pan from the heat and add all of the flour at once. Beat vigorously with a large wooden spoon to create a smooth dough. Reheat for 1 minute over medium heat, stirring all the time, to allow the dough to dry out just a bit.
  3. Quickly transfer the dough to a bowl or electric mixer. Add all of the eggs and half of the grated cheese and beat at med. speed until the eggs and cheese are thoroughly incorportated into the dough. The dough should still be warm.
  4. Spoon the dough into a pastry bag fitted with a 1/2 inch tube. Squeeze into round 2 inch mounds, spacing them about 2 inches apart on 2 non stick baking sheets. (if you so not have a pastry bag , carefully spoon the dough on the baking sheets using a tablespoon)
  5. Sprinkle the tops with the remaining grated cheese. Bake until the puffs are an even golden brown, 20 - 25 minutes at 350.

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