Cheese Puffs
 
1 cup  all-purpose flour
1/2 tsp  salt
1/2 tsp  black pepper
1/2 tsp  thyme
pinch  cayenne pepper
1 cup  whole milk
4 oz.  unsalted butter, cut into 1/2" cubes
5   extralarge eggs, at room temperature
6 oz.  parmesan cheese, freshly grated
1/2 cup  grated gruyere cheese
 
preheat oven to 425 degrees f. in a medium bowl, combine the flour with 
the salt, black pepper, thyme, and cayenne. set aside. in a large saucepan, 
combine the milk and the butter. bring to a boil over high heat. remove 
the pan from the heat when the butter melts and add the seasoned flour all at 
once. with a wooden spoon, stir vigorously just until the dough masses 
into a ball and does not cling to the sides of the pan. transfer the dough to a 
large mixer bowl. on medium speed, beat in the eggs, one at a time. stir 
after each addition until the egg is completely absorbed. continue this 
process until 4 of the eggs have been used. the dough should be smooth and 
satiny. add the parmesan and gruyere cheeses to the dough and beat in 
thoroughly. spoon 2 teaspoons of dough about 1" in diameter onto buttered 
baking sheets, setting the puffs about 1-1/2" apart. beat the remaining 
egg and, with a pastry brush, lightly brush the tops to glaze. bake for 10 
minutes, rotating the baking sheets halfway through, until the puffs reach 
rich golden brown. let cool slightly. serve immediately. 
 
niki 
 
 
 
-- 
(ID: 13469) Mirror: rec.food.recipes: Sun, Apr 6, 2003


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