These little Cheese Puffs are great as an appetizer or an addition to any meal. I love switching-out the cheese. Once again, use what you like. Today I have Havarti and Parmesan. I am using these as an appetizer today. Sometimes you just need a little bite before supper and this will take you there. I also make and put these in the freezer and warm them up. They are light and fluffy and can also be filled with egg salad or crab salad. This is recipe a Choux pastry recipe. The eggs are the star of this pastry; they help it puff and stay light.
Choux Pastry
So many desserts start with Choux pastry, but it is also used in savoury dishes. When I researched Choux Pastry, I found that it is made famous by the French, but actually invented by an Italian named Panterelli. He was part of the Medici court who traveled to France with them and shared this absolutely fabulous pastry. You can read more about this at https://www.choureal.gr/en/istoria-toy-profiterol/ I have to acquaint myself with the backstory in order to make sense of the process and the recipe. Always thirsting for knowledge, I love learning more history and new things.
Another pastry I love to work with is Puff Pastry and checkout this little appetizer on my blog https://recipesatmytable.com/puff-pastry-bruschetta/
Process for Cheese Puffs
I grated all the cheese
The butter went into a pan over medium heat and then I added one cup of water and waited for it to come to a boil.
Then I poured in the flour and used a wooden spoon to stir. It came together quickly into a ball. I loved the two types of flour sitting in the measuring cup. You can see the difference between the all purpose flour and the semolina.
Let the dough cool by placing it into the mixer and beating for one minute. Follow with the cheese and then add the eggs one at a time.
Turn the dough onto some parchment paper and start stretching it into a log and tie off the ends.
Into the oven the go at 400 F for 20 minutes. Out they come, golden, yummy and fluffy.
You can see the little pocket inside the bun. Onto the plate they go as appetizers. Good hot or cold, these will disappear.
Cheese Puffs
Delicious little puffs full of flavour
Ingredients
- 1 cup all purpose flour
- 1/2 cup semonlina flour
- 1 cup water
- 1 cup Havarti, Cheddar, Gruyere etc.
- 1/2 cup grated Parmesan
- 3 large eggs
Instructions
-
Finely grate all of the cheese.
Place the butter in a medium pan on a medium heat and add one cup of cold water.
When it comes to a boil, put in the flour, semolina and a pinch of salt.
Use a wooden spoon and quickly beat it all together until smooth. It should come away from he pan and forms a ball.
Remove from the heat and beat with mixer for one minute. It allows it to cool.
Next add in the grated cheese.
Now, one at a time, beat in the eggs.
Cover and refrigerate for at least 2 hours.
Line a baking sheet with parchment paper.
Divide the dough into 24 pieces. Keep a small bowl of water nearby to help your hands from sticking.
The pan can go back into the refrigerator until you are ready to bake.
Bake at 400F for 20 minutes.
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