Thursday, July 15, 2010

Cheese Puffs

We have cooler weather! Lastnight we had another storm! however this time everyone was home safe and sound and the storm turned out to be a big dud. The temps will be lower for awhile so I took full advantage today:) I've seen these cheese puffs before and always wanted to make them. I didn't know what to expect when it came to the taste and texture of these and thankfully they did not disappoint!

The texture is almost cream puff like..very light and airy but a little chewy aswell. I think it's important to use a stronger tasting cheese. I used mild and although I could taste it, it felt a little flat. There is something missing from this recipe. I think it would be good with maybe some finely diced green chilis,maybe some pepper jack cheese(man I wish we could get that here) or maybe even some pepperoni in it. You will find yourself popping them into your mouth left and right like they are popcorn..very addicting!

Cheese Puffs..makes 4 dozen
1 cup Water
2 TBL Butter
1/2 tsp. Salt
1/8 tsp. Cayenne Pepper
1 cup Flour
4 Eggs
1-1/4 cups Shredded Cheese,cheddar,swiss,gruyere,etc.
1 TBS Dijon Mustard
1/4 cup Parmesan Cheese

Pre heat oven to 425 or 220 celcius. Grease a cookie sheet or line with parchment paper and set aside.

In a large saucepan,bring water, butter,salt, and cayenne pepper to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes.
  Using an electric hand mixer,add the eggs one at a time,beating well after each addition. Continue beating until mixture is smooth and shiny.
  Stir in cheese and dijon mustard.
    Drop by rounded teaspoonfulls 2 inches apart on greased or parchment lined cookie sheets. Sprinkle with parmesan cheese.
  Bake for 15-10 mins or until golden brown. Serve warm or cold.