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| Cheese Puffs |
I know making an eclairs or a profiterole seems pretty daunting. That baked dough with the airy texture might seem very elusive to the unseasoned baker. Yet, the heart wants them anyway. So here's what I make when I feel like eating something light and cheesy and wonderfully yummy!
So you have to master the basic choux pastry technique. I would say, stop worrying about names and just delve into the utter brilliance of these cheesy delicacy.
I have used Gruyère cheese for this recipe. You can play around with a variety of cheeses like Romano and Parmesan, to see which of them tastes the best for you.
I have had quite a bit of success with adding cooked Bacon bits and goats cheese to the dough. In fact go wild and make it according to what suits your taste bud.
What You Will Need:
1 cup flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon chili powder
1 pinch cayenne pepper
1 cup whole milk
150 grams (cut into 1/2 inch cubes)
6 large eggs (at room temperature)
1 cup grated Gruyère Cheese
2 tablespoons milk
Method:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
Making the Choux Pastry:
3. Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
4. Separate the white and yolk from one egg, reserving the yolk for glazing.
5. Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
6. Add cheese if you are using it. Incorporate thoroughly into the dough. This is your basic choux pastry with cheese incorporated into it.
7. Spoon the dough onto a greased baking sheets, leaving an inch between each dollop. This would allow the cheese puffs to bake evenly and expand in volume.
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| Let the Beauties Bake |
8. Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
9. Remove pans from oven and leave puffs on pans until cool enough to serve.