Cheese Puffs #2

Ingredients:

• 1 tb Butter
• 1 tb Olive oil
• 1/2 ts Salt
• 1/2 ts Cayenne pepper
• 1 c Flour
• 2 lg Eggs
• 4 lg Egg whites
• 3/4 c Plus
• 2 tb Freshly grated Asiago or
• -Parmesan

Preparation:

• Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper.
• In a medium-sized saucepan, combine 1 cup water, butter, oil, salt and cayenne, bring to a boil over medium heat.
• Remove from heat and add flour all at once.
• Stir with a wooden spoon until it forms a smooth paste.
• Return the mixture to low heat and cook, stirring, for about 3 minutes, to dry the paste slightly.
• Remove from heat and cool for 2 minutes.
• Lightly whisk together eggs and 3 of the whites.
• With a wooden spoon, beat 1/4 of the egg mixture into the flour paste until absorbed.
• Repeat with 3 more additions of the egg mixture, until the paste is smooth and glossy.
• Stir in 3/4 c of the cheese.
• Using a pastry bag or spoon, drop 1" mounds 1 1/2" apart on the prepared baking sheets.
• Lightly beat the remaining egg white and drush it over each puff.
• Sprinkle with the remaining 2 T cheese.
• Bake, one sheet at a time, for 20 to 25 minutes, or until the puffs are firm and well browned.
• Serve warm.
• (The puffs may be frozen, for up to 2 months and reheated for 10 minutes at 350 degrees).