Servings: 40 small puffs
8 tablespoons (1 stick) unsalted butter
1/2 cup water
1/2 cup milk
1 cup flour
1/2 teaspoon salt
1 teaspoon sugar
1 cup (4 ounces) Wisconsin Brick Cheese, grated
2 tablespoons chives, sliced
2 8-ounce tubs Wisconsin Aged Brick Spread, at room temperature
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.
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 Wisconsin Brick Cheese and chives. Mix. Cool dough to room temperature.
Preheat 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.
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.