Cheese Puffs

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Yield: 36 puffs

Ingredients:

  • 1 stick unsalted butter, cut into chunks
  • 1/2 tsp salt
  • 1 cup all-purpose White Lily flour
  • 4 eggs, at room temperature
  • 1 1/2 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups (6 oz) shredded sharp Cheddar (from a block, not pre-shredded)

Directions:

  1. Preheat oven to 375 F.
  2. Line 2 baking sheets with parchment paper.
  3. In medium saucepan, combine 1 cup water, the butter and salt and bring to boil.
  4. Turn off heat and add flour. Mix with wooden spoon until dough starts to form a lump. Set aside without stirring for 5 minutes.
  5. Add eggs, 1 a time, mixing well after each egg.
  6. Mix in mustard, cayenne and cheese.
  7. Scoop with small scoop onto lined pans. Leave 1/2″ between puffs.
  8. Bake until puffy and golden, about 25 minutes. Rotate halfway through.
  9. Remove from oven and serve immediately or turn oven off and crack oven door to keep them warm.

Notes:

Recipe Origin:  adapted from NYT recipe.

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