Ingredients
-
-
6
-
1
-
-
-
1
-
4
-
1
-
1
-
3
-
-
1
-
8
-
-
Directions
Cheese Puffs with Salsa Cream Filling, I got this recipe from Newman’s Own Cookbook, but haven’t tried it yet It sounds really good!, I made these appetizer size and filled with a tuna filling as per my daughter’s request I have been making petit choux for years, using the Joy of Cooking recipe, but this one has that beat all hollow! The directions were right on and both the texture and puffiness were perfect and I haven’t even gotten to the taste yet, lol! I can’t wait to try these again using different cheeses and full size as a holder for things such as creamed asparagus, mushroom sherry sauce, and chicken alfredo They are perfect finger food and will be perfect for a wide variety of fillings Thanks so much for posting this for us to share!
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Steps
|
1
Done
|
Preheat Oven to 425*. |
|
2
Done
|
Grease 2 Baking Sheets. |
|
3
Done
|
to Make Dough: in a Heavy 2 Qt. |
|
4
Done
|
Saucepan, Combine 1 Cup Water With Butter, Salt, Pepper,and Nutmeg. |
|
5
Done
|
When Butter Has Melted and Water Is Boiling, Remove Pan from Heat Andd Beat in Flour All at Once With a Wooden Spoon. |
|
6
Done
|
Stir Vigorously Until the Mixture Forms a Ball and Leaves Sides of Pan. |
|
7
Done
|
(if It Doesn't, Return Pan to Heat and Beat Hard 1 to 2 Mins., Until It Forms a Ball). |
|
8
Done
|
Off of the Heat, Beat in 4 Eggs, 1 at a Time Until Each Is Thoroughly Incorporated. |
|
9
Done
|
Beat in 1 Cup of Grated Cheese. |
|
10
Done
|
Transfer the Dough to a Pastry Bag Fitted With a Plain 1/2" Tip. |
|
11
Done
|
Pipe Rounds on the Prepared Baking Sheets, Each About 1 Inch in Diameter, 1" High, and 2" Apart. |
|
12
Done
|
With a Pastry Brush, Very Carefully Brush the Tops of the Rounds With Some of the Egg Wash, Being Sure not to Let Any Drip Onto the Baking Sheets. |
|
13
Done
|
(it Will Act Like Glue and Prevent Puffs from Puffing). |
|
14
Done
|
Sprinkle the Remaining Cheese Over the Tops of the Rounds. |
|
15
Done
|
Bake For 20 to 25 Mins. |
