Thursday, October 21, 2010

Petits Choux au Fromage

Now that you know how to make the basic choux pastry, it is time to expand the options. I was extremely excited about the Cheese Puff because (1) there is CHEESE and (2) they are bite sized, which is perfect as a cocktail appetizer.

These cheese puffs can be served hot or cold, although with cheesy baked goods I always prefer them hot. Unlike the basic choux puff, these will not rise as high because of the large amount of cheese weighing them down.

2 cups warm Pâte à Choux (see recipe here)
1 cup (4 oz) grated Swiss, or Swiss and Parmesan cheese

* Feel free to substitute with your favorite cheese. Ones I'd love to try include Fontina, Emmenthaler, Smoked Gouda, cave-aged Grueyer, etc.

1. Beat the cheese into the warm pâte à choux. Correct seasoning as needed (salt/pepper).

2. Squeeze into circular mounds on a buttered baking sheet, paint with beaten egg, and sprinkle each puff with a punch of grated cheese (optional).  

3. Bake as in Choux Pastry recipe for small puffs.

The perfect finger-licking treat!

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