These little beauties are so versatile which makes them great for parties for both for kids or adults. It’s basically a Choux Pastry like the one we use to make profiteroles, except this time we are making a savoury recipe. Feel free to swap the cheddar cheese and thyme for other tasty ingredients such as bacon, chorizo, parmesan, basil etc.
Ingredients (makes 20-25)
· 110g butter, cubed
· 235mls boiling water
· ½ tsp. salt (optional)
· 125g plain flour
· 4 large eggs
· 110g cheddar cheese (grated)
· ½ tsp. chopped fresh thyme (or rosemary)
· ¼ tsp. garlic granules (optional)
· freshly ground pepper, pinch
Directions
1. Preheat oven to 220ºC and line a large baking tray (or two) with parchment paper
2. In a medium sized saucepan, add the boiling water, butter, and salt and bring to a boil over high heat.
3. Reduce the heat to low and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan.
4. Continue to cook for one minute.
5. Remove the pan from the heat and let cool for a couple of minutes. (You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit the dough).
6. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. (Do this part in a mixer if you want, or by hand with a spatula.) The dough should become rather creamy.
7. Stir in the grated cheese, thyme, and a few grinds of pepper.
8. Fill a piping bag or a freezer bag and snip one of the corners.
9. Dollop the mixture onto the baking sheet a little spaced out as they will expand when baking
10. Place in oven and cook for 10 minutes at 220ºC. Lower heat to 180ºC and cook for another 15-20 minutes, until puffed up and lightly golden.
Tip: Try not to open the oven until the last few minutes as continuously opening the oven will prevent the Cheese Puffs from rising.
Note: They keep for about a week in the fridge and they freeze well too
