CHEDDAR CHEESE PUFFS
Ingredients
- 1 stick butter (8 tbs. or 4 oz)
- 1 cup water
- 1/2 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup Cheddar cheese (4-oz) grated, sharp
- 2 tsp thyme or rosemary, fresh, chopped
- black pepper freshly ground
Instructions
- 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 let cool for a couple of minutes. Stir so that the dough cools more evenly.
- You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit 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 want, or by hand with a wooden spoon.) The dough should become rather creamy.
- Stir in the grated cheese, thyme, and a few grinds of pepper
- Preheat oven to 425°F. 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 spoonful’s. Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 15-20 minutes, until puffed up and lightly golden
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