Wednesday, December 8, 2010

Cheese Puffs

These tender little savory puffs are a tasty addition to your party menu. They are quick and easy to make and can be served hot or cold.
  • 1 cup water
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup flour
  • 4 eggs
  • 1 2/3 cups shredded cheese..this time I used cheddar and mozzarella, you can use any favorite blends of cheese
  • 2 teaspoons dijon mustard
  1. In a saucepan bring water, butter, salt and cayenne pepper to a boil.
  2. Add flour all at once, stirring until a ball forms, remove from heat.
  3. Add eggs one at a time beating well after each addition until mixture is smooth.
  4. Stir in cheese and dijon mustard.
  5. Drop by rounded teaspoonfuls on parchment lined baking sheets 2 inches apart.
  6. Bake at 425º for 20 minutes or until golden in color.
  7. Yield: 3 dozen

26 comments:

  1. what! no potash or baking ammonia?!
    hehe....i have made these but with ham in them as well.
    Thanks for the reminder, i will serve them with my soup this week, good recipe.

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  2. Have you tried them without the mustard? We don't keep that around, but I'd like to try them without...do they make a big difference?

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  3. Amy..I haven't tried them without the mustard but I'm thinking they would taste good either way.

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  4. These look great, Betty! And I bet they would be easy to convert to GF. I'll have to give it a try, they'd be great with soup one day!

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  5. Do they puff up and leave a cavity like cream puffs? I was thinking what a lovely little case they would make for a filling.

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  6. Yes Lovella, there is a little bit of a cavity in these puffs, enough to put in a little filling.

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  7. These look fabulous! I printed the recipe (thank you for that)and am going to test them out on some folks this week end. I like the idea of ham and filling. I'll leave that for after a time when I have made them once or twice.

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  8. thse looks great, My friend always makes sausage balls...but now I want these.

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  9. I just made this dough, and then realized we were out of parchment paper. My husband went to get some. Hope it's chilling in the fridge for a while doesn't have a negative effect!

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  10. If I were to make these ahead but wanted to serve them warm, what would you suggest as the best way to go about that?

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  11. yum! Made them last night, they were great!

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  12. Laura..I took mine out of the freezer, let them thaw on the pan while the oven was heating to 350º, then heated them for 5 minutes.
    I had never frozen them before and found that they freeze well.
    Dianne..thanks for letting me know that you tried and liked them:)
    Amy..wondering if your puffs were okay after chilling the dough.

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  13. Thanks!! We're having chili at a party and I was asked to bring bread. This might be just the thing...

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  14. Oh Betty....I'm starting these right aways....I have been asked to bring buns to my grandsons first birthday tonight....I'll add a basket of these. Perfect timing! Kathy

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  15. Help...what did I do wrong...I followed each step but when it came to the eggs the mixture turned soupier and soupier. Then I added the cheese and mustard but they didn't puff up. They were as flat as pancakes.

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  16. They tasted great....my dh thought they were cookies....no poof to my puffs. My mixture ended up soupy so I tried adding a bit more flour.
    Any ideas what I did wrong?
    I used Italian spices as I didn't have cayenne pepper and the spices worked well with Romano cheese.

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  17. Us Five Stuives and Debbie..sorry to hear that your 'puffs' went flat. The eggs need to be well beaten after each addition..that is important or maybe the cheese has high moisture content or don't open oven door while baking..just a few things that could change the texture..otherwise I don't really know why they would fall flat.

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  18. Thanks for sending some home with K...I might just make cocktail sandwich halves for my work Christmas party!

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  19. I'd like a half a dozen for lunch, please! I may have to make a batch. Thanks for sharing!

    Jody

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  20. soooooooooooooo good! like a lil mini pizza right there in yo mouth. I love these!

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  21. i saw this recipe on the weekend and thought it looked yummy. Then when I made soup for supper yesterday, I decided the puffs would be the perfect accompaniment. I had to trade cookies for eggs with my neighbour, but it was worth it. They turned out beautifully. Thanks for the recipe. :)

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  22. To Us Five Stuives and Debbie -
    I haven't made these puffs yet, but they look to me like the work on the same principle as cream puffs. I've had cream puffs that weren't very puffy before too. What I have heard is that cream puffs - and quite possibly these cheese puffs - don't work well in humid weather. If you live in an area where it's damp, you may need to plan to make these on a day when the humidity is low. This was just a thought I had when I read your troubles with the recipe.

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  23. These are so yummy! I made them last week and substituted Fat Free cheese. Amazing! I posted them on my blog (linked back to you of course) Thanks for the great recipe!

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  24. I was just wondering what kind of cheese would be best? I'm baking them right now and they turned out like flat pancakes lol, at least my kids still like them!

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