Southern Cheese Puffs Recipe
These cheese puffs are light and airy. The dough can be made a day ahead. Cover with plastic wrap and refrigerate.
Prep: 15 minutes | Cook: 30 minutes | Yield: 24-36 cheese puffs (depending on size of cookie scoop)
Southern Cheese Puffs adapted from Epicurious.com ANDOUILLE GOUGÈRES
- 1 cup water
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 5 eggs, divided
- 3/4 cup sharp cheddar, grated (or your favorite grated cheese)
- 4 oz andouille sausage, chopped
- Preheat oven to 425 degrees F. Place oven racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
- In a large saucepan, bring water to boil. Add butter and salt. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat and keep stirring until mixture is a smooth, thick paste and pulls away from sides of pan. Transfer to bowl of a stand mixer fitted with paddle attachment. Add 4 eggs, 1 at a time, mixing on low speed until egg is incorporated and dough is smooth before adding the next egg. The mixture should be very thick, smooth, and shiny.
- Stir in cheese and andouille. Use a small cookie scoop to drop dough into rounds about 1-1/2 inch apart on prepared baking sheets.
- In a small bowl, whisk together 1 egg with a pinch of salt. Brush the top of each cheese puff with egg wash.
- Bake for 15 minutes. Reduce oven to 375 degrees F, switch baking sheets on oven racks, and continue baking until cheese puffs are puffed and golden brown, about 13-15 minutes more. Serve warm or at room temperature.
Copyright © 2017 ButteryBooks.com All Rights Reserved.