Ingredients
-
1
-
1/2
-
1/8
-
1
-
4
-
1 3/4
-
-
-
-
-
-
-
-
-
Directions
Harvest Cream Puffs, Light, airy and cheesy little appetizers that won’t fill anyone up That’s good because you can’t eat just one , Light, airy and cheesy little appetizers that won’t fill anyone up That’s good because you can’t eat just one
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Steps
|
1
Done
|
Preheat Oven to 375; Lightly Grease 2 Baking Sheets. |
|
2
Done
|
Put a 2-3 Quart Saucepan Over High Heat and Bring the Water, Butter and Pepper to a Boil; When Butter Has Melted, Reduce Heat to Low. |
|
3
Done
|
Add the Flour All at Once and Cook, Stirring Vigorously, Until the Mixture Forms a Ball and Leaves the Side of the Pan; Add Eggs One at a Time and Beat Vigorously Until the Mixture Is Smooth and Glossy; Stir in 1 1/2 Cups of the Cheese and Blend Well. |
|
4
Done
|
Drop by Scant Measuring Tablespoon Onto Baking Sheets; the Puffs Will Double in Size So Allow 2" Between Them; Lightly Press a Bit of the Remaining 1/4 Cup Cheese Onto the Top of Each Mound. |
|
5
Done
|
Bake Until Evenly Browned, About 25-30 Minutes; Remove from the Oven, Reduce the Heat to 300; Prick Each Puff Twice With a Toothpick to Allow the Release of Steam and the Inside to Dry Out; Return to the Oven For 5 Minutes. |
|
6
Done
|
Cool on a Wire Rack; Serve at Room Temperature or Reheat and Recrisp in a 350 Oven For 5 Minutes. |
|
7
Done
|
Store in a Tightly Covered Container at Room Temperature For 1-2 Days Only; May Be Frozen Up to 1 Month, Thaw Several Hours in Refrigerator and Refresh in 350 Oven For 5 Minutes. |
