Cheddar Cheese Puffs

Cheddar Cheese Puffs
Yields 36
  1. 1 stick (8 T.) unsalted butter, cut into pieces
  2. ½ t. salt
  3. 1 cup all-purpose flour
  4. 4 large eggs, room temperature
  5. 1 ½ t. dry mustard
  6. ¼ t. cayenne pepper
  7. 1 ½ cups (about 6 ounces) shredded sharp Cheddar cheese
  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
  2. Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
  3. Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
  4. Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.
  1. Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.
Adapted from Julia Moskin
Adapted from Julia Moskin
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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