Italian Cheese Puffs
These little bites are addictive. They make a great appetizer or nibble with a good wine. This is basically a savory pate choux. This recipe makes about 3 dozen.
- 1 cup water
- 1 stick butter (¼ lb)
- ⅛ tsp fresh ground pepper
- 1 cup flour
- 4 large eggs
- 1 ½ cup (plus ¼ for garnishing) grated Asiago, Parmesan,and Romano
- Preparing baking sheets (with silpat, parchment or greasing)
- 2-3 quart saucepan
- Wooden spoon
- Preheat oven to 375°F.
- Combine water, butter, and pepper in saucepan.
- Cook over high heat until butter has melted and water starts to boil.
- Reduce heat to low.
- Add flour all at once and stir vigorously until dough forms a ball and leaves sides of pan.
- Remove from heat.
- While continuing to stir vigorously stirring, stir in eggs one at a time. Continue stirring until dough is smooth and glossy.
- Add 1 ½ cups cheese and stir until incorporated.
- Drop scant tablespoons of dough onto prepared baking sheets. Leaving enough room in between to allow the puffs to double in size. Press a little of the remaining cheese into the tops.
- Place in oven and bake 25-30 minutes, or until lightly browned.
- Remove from oven and lower oven to 300°F.
- Prick each puff with a toothpick to allow steam to escape.
- Return puffs oven and bake an additional 5 minutes.
- Remove from oven and let cool completely,
- Serve at room temperature or rewarm for 5 minutes in preheated 350°F.
- Can be stored about a day or two in tightly sealed container.
What you should know
You can also speed up the process and making them less rustic by piping the dough onto the baking sheet.
You can use only one of the types of the cheeses mentioned. But, I like the combination.
Because these puffs bake with a hollow space, the can be stuffed with a favorite filling.