Cheese Puffs #2
- 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
- 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).
This page is made by Pascal Meijer