Delicious Cheddar Cheese Puffs Recipe

To make cheese puffs, first you make a pâte a choux dough (pronounced "pat ah shoo"), which, if you've never ever made it in the past, can seem a little odd. Weird because most of us who bake are utilized to blending dough ingredients together and then plopping them in the oven.

With a pâte a choux dough, you essentially half cook the dough initially, by including flour to boiling water and butter, and stirring like a madman up until you have a ball of dough the consistency of playdough. Then you mix in eggs and then the dough enters the oven, where it puffs up as the water in the dough counts on steam and broadens into air pockets.

The dough is used for making cream puffs, eclairs, cheese puffs (gougères), beignets, as well as churros. David Lebovitz has a recipe for making a French tart crust with exactly what plannings to me to be basically a pâte a choux dough, that has actually been getting raves. So, it's a helpful strategy, and quite simple, though the dough can be a little stiff to work by hand.

Cheddar Cheese Puffs Recipe

Ingredients

• 1 stick butter (8 Tbsp or 4 ounces).
• 1 cup water.
• 1/2 teaspoon salt.
• 1 cup all function flour.
• 4 large eggs.
• 1 cup (4 ounces) grated sharp cheddar cheese.
• 2 teaspoons sliced fresh thyme (or rosemary).
• Newly ground pepper.

Method

In a medium sized saucepan, include the water, butter, and salt, and give a boil over high heat.

Reduce the heat to medium and include the flour simultaneously. Stir quickly. The mix will form a dough ball that will retreat from the sides of the pan. It helps to utilize 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 let cool for a few minutes. Stir so that the dough cools more uniformly. You desire the dough to be warm, simply not so hot that when you begin adding eggs they cook as they struck the dough. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. (Do this part in a mixer if you desire, or by hand with a wood spoon.) The dough needs to end up being rather creamy.

Stir in the grated cheese, thyme, and a few grinds of pepper.

Preheat oven to 425 ° F. Spoon out little 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 15-20 minutes, until expanded and gently golden.

Related Link

Jalapeño cheese puffs

French tart dough

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