Cheese Puffs
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| Recipe Rating: | |
| Categories: | Cheese Appetizers, Other Appetizers, Other Snacks |
| Keywords: | cheese, easy, Hors, snacks, puffs, d'oevres |
| Serves: | 6-10 as hors d'oevres |
| Prep Time: | |
| Cook Time: |
Ingredients
| 1 stick | butter, cold |
| 1 c | water |
| 1/2 tsp | salt |
| 1 c | all purpose flour |
| 4 large | eggs |
| 2 tsp | fresh thyme, chopped |
| freshly ground black pepper | |
| 1 c | grated cheddar (or gruyere) |
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Bobbe LevitenLightly SaltedOakland, CA (pop. 390,724)BobbeMember Since Nov 2010Bobbe's Notes:
I had these delicious puffs at a New Year's Eve party I attended and was instantly hooked. When I got up the next day, I did a quick Google search for "cheese puffs" and the following recipe popped up. The photo looked just like the ones I'd had the night before, and when I made them later that week, sure enough, it was the same (or awfully close). The ones I had were made with Gruyere, but I had cheddar on hand, so that's what I used. Bottom line is that these are easy and will be a hit at any gathering you attend. This recipe is courtesy of www.simplyrecipes.com.
Directions
Preheat oven to 425-degrees.In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high heat.Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a wooden spoon to stir as the dough will be rather thick. Continue to cook for a couple minutes.Remove the pan from the heat and place dough into the metal bowl of a stand mixer to allow it to cool a little, so that the dough will be warm, but not so warm as to cook the eggs when you add them. Mixing at low speed in a stand mixer helps with this step.Add the eggs, one at a time, stirring after each addition until the eggs are incorporated into the dough. (If you don't have a stand mixer or hand mixer, use a wooden spoon.) The dough should become creamy, shiny and elastic.Stir in the grated cheese, thyme, and a few grinds of pepper.Spoon out small balls (about a heaping tablespoon) of the dough onto a Silpat or parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 10-15 minutes, until puffed up and lightly golden.These puffs will be slightly crispy when they first come out of the oven, but will soften a bit as they cool. They can be eaten hot or cold.
Comments
12 comments
Bobbe Leviten
Bobbe
Jan 10, 2013
Patricia: Yes, they are cream puffs in that it is a pate choux dough. They are somewhat, but not completely hollow and the cheese sort of semi-incorporates. They soften with standing, which I like. If you want to check out other recipes for these, they are known as "gougeres" in classic French cuisine. The classic recipe uses Gruyere and sometimes bleu cheese, but I happened to have cheddar on hand and with the ones I had at the party I attended, some were cheddar and some were Gruyere. They were all good.
Since you obviously know your way around a pastry kitchen, you know just how simple making pate choux really is. Kind of like a roux on steroids, don't you think? :-) As pastry doughs go, it is remarkably forgiving.
I'm making these for a Saturday noon potluck and will make them the night before since I just won't have time in the morning.
Since you obviously know your way around a pastry kitchen, you know just how simple making pate choux really is. Kind of like a roux on steroids, don't you think? :-) As pastry doughs go, it is remarkably forgiving.
I'm making these for a Saturday noon potluck and will make them the night before since I just won't have time in the morning.
Bobbe Leviten
Bobbe
Jan 11, 2013
No need to be brave. Pate choux, the dough that these are made of, is disgustingly simple. I think of it as a roux on steroids. I didn't believe it was as simple as it was, but OMG, I brought the water, butter and salt to a rolling boil, dumped in the flour, stir like mad with a wooden spoon, and BAM! It came together almost magically. I have a KitchenAid stand mixer with metal bowls, so I turned to dough into that, which helped cool it down more quickly. Adding the eggs one by one is no big deal. It makes a sticky dough, so you can either use a piping bag, or like I do, a disher (cookie scoop or ice cream server) to place the dough onto the baking sheets. I use silicone baking mats or parchment paper and because my oven caught fire this last time (no, I have NO idea why), I switched over to the convection oven to finish the batch.
Rose Selvar
potrose
Jan 12, 2013
I didn't think it did, Bobbe. I was just teasing. I did get a new mixer for CHRISTmas that has a dough paddle; but it's not a stand alone one. It's a hand held one. One that we could afford. Guess I could use that to mix the dough.
So many recipes...so little time. 1/12/13
So many recipes...so little time. 1/12/13
Bobbe Leviten
Bobbe
Jan 12, 2013
I figured as much, Rose. LOL. Anyway, if you have a hand mixer that has a dough paddle, it would be more than strong enough to handle pate choux dough. Mixing is just until the eggs are incorporated and the dough takes on a satiny look. Go for it! Mine were a huge hit today!
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