Cheddar Puffs
Friday, November 20, 2009 at 1:33PM 
Let the partying begin!! I love this time of year! The approaching holidays here at the Circle B Kitchen mean lots of family around, lots of parties and well…lots of eating and lots of cooking. And it’s my favorite kind of cooking, really. Party food is just as fun for me to cook as it is to eat. Well, almost. But for the next few weeks I will be sharing some of my favorite party foods with you, and we’ll start here with some cheddar puffs that just sit on that little plate crying out for a glass of cabernet or pinot or zinfandel…actually just a glass of wine, any wine.
The French cousin of this cheddar puff is a “gougeres” and is usually made with gruyere cheese. The dough is called pate a choux and they’re really, really good. I’ve made both versions and like them equally.
They’re really pretty easy to make…the dough is cooked in a saucepan first and then transferred to a mixer where the eggs and cheese are added. Then they can be spooned onto baking sheets or piped for a more refined look. Don’t you think a gougeres should be piped and a cheddar puff should be spooned?
Then you just bake them....
cool, and eat. Yum. They are sort of a cross between a popover and a savory cream puff, with a hollow center that just begs to be filled (another post). The great thing about these is that you can make them ahead and freeze them and then re-heat when needed. So think of a reason to throw a party and make these…don’t forget the wine!
Cheddar Puffs
Printable Recipe
1 cup (2 sticks) butter
2 cups water
2 teaspoons sugar
2 teaspoons salt
1/8 teaspoon cayenne pepper
2 to 2½ cups all-purpose flour
4 cups of extra sharp Cheddar cheese
6 eggs
Paprika
Instructions
1. Preheat oven to 400F.
2. Combine butter, water, sugar, salt and cayenne in a large saucepan. Cook until butter melts. Add 2 cups of flour all at once. Reduce heat and stir constantly with a wooden spoon about 1 minute. Pour into mixing bowl; using a mixer with a paddle attachment, beat 1 minute at medium-low speed to cool the mixture. Increase speed to medium; add eggs one at a time, beating to incorporate before adding the next. Batter should be firm, not runny. If necessary, blend in an additional ½ cup flour. Fold in cheese. Drop by tablespoons onto baking pan lined with parchment paper. Sprinkle with paprika.
3. Bake 10 minutes, turn the pan, and bake 10 more minutes. Leftover puffs can be frozen. Makes about 60.
Reader Comments (5)
Is this what I'm missing tonight? Oh man! I don't like missing things, especially Cheddar Puffs and wine.
We are having a few of them with Happy Hour tonight, but the rest went into the freezer for the next party. You will be getting them!
You better hurry Lisa. I might eat the rest of them for breakfast. They are soooooooooo good !!
Okay -- I made these on Saturday so we could enjoy them on Christmas day. Talk about yummy-kins!! I had to freeze them immediately before we downed the whole bunch right them and there. Can't wait for Friday. My tastebuds are salivating in anticipation. Many feliz navidad thanks!!
So glad you liked them, Judi! Great idea to have them around on Christmas day. We love them too! I had a good stock of them in the freezer, but sadly they are gone now. Must make more!!!