World's Best Cheese Puffs

World's Best Cheese Puffs

prep time

minutes
cook time

minute
servings
40
puffs

Ingredients











Cooking Instructions

1

In 2-quart heavy pan, combine butter, water and milk. Sift together flour, salt and sugar. Set aside. Bring butter mixture to a rolling boil. Remove from heat and add flour mixture to it all at once. Stir with wooden spoon to incorporate dry ingredients. Return pan to medium-high heat and cook, stirring, for about 1 minute, until mixture forms a ball and coats the sides of pan with a thin film.


2

Mix dough for a minute or so to cool slightly. Add eggs, one at a time, completely incorporating each before adding next. Beat until dough is thick and ribbony. Add grated brick and chives. Mix. Cool dough to room temperature.


3

Heat oven to 400ºF. Fill pastry bag with dough. Line heavy cookie sheet with parchment paper, anchoring it to tray with dab of dough at each corner. Pipe 30- to- 40 2-inch dough rounds about 2 inches apart. Bake 10-15 minutes, until puffed and golden. Turn oven off and leave puffs to dry 5-10 minutes. Remove from oven and cool completely on racks.


4

Cut tops from each puff and, using a pastry bag, pipe Brick spread onto each bottom; replace each top. Or, fill a pastry bag with the aged brick spread and pipe the spread into whole puffs.


Ingredients











Cooking Instructions

1

In 2-quart heavy pan, combine butter, water and milk. Sift together flour, salt and sugar. Set aside. Bring butter mixture to a rolling boil. Remove from heat and add flour mixture to it all at once. Stir with wooden spoon to incorporate dry ingredients. Return pan to medium-high heat and cook, stirring, for about 1 minute, until mixture forms a ball and coats the sides of pan with a thin film.


2

Mix dough for a minute or so to cool slightly. Add eggs, one at a time, completely incorporating each before adding next. Beat until dough is thick and ribbony. Add grated brick and chives. Mix. Cool dough to room temperature.


3

Heat oven to 400ºF. Fill pastry bag with dough. Line heavy cookie sheet with parchment paper, anchoring it to tray with dab of dough at each corner. Pipe 30- to- 40 2-inch dough rounds about 2 inches apart. Bake 10-15 minutes, until puffed and golden. Turn oven off and leave puffs to dry 5-10 minutes. Remove from oven and cool completely on racks.


4

Cut tops from each puff and, using a pastry bag, pipe Brick spread onto each bottom; replace each top. Or, fill a pastry bag with the aged brick spread and pipe the spread into whole puffs.


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