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Mini cheesy puffs
Blue Cheese Puffs
1-1/2 cups water
10 tablespoons unsalted butter
3/4 teaspoon salt
2 cups unbleached flour, sifted*
5 large eggs
1 cup blue cheese, crumbled (or substitute another blue-veined cheese)
Freshly ground black pepper
1 egg, beaten

In a saucepan over medium-high heat, combine water, butter, and salt; bring just to a boil and remove from the heat immediately. Add all of the flour at once (flour stirred in all at once will quickly swell the starch and dry the dough), stirring vigorously with a wooden spoon until blended. The flour absorbs the liquid rapidly, and must be mixed thoroughly until there are no lumps left.

When the flour is incorporated, return the pan to the heat for several minutes, stirring constantly until the mixture starts to dry out and pull away from the edge of the pan. Remove from the heat. Let the dough cool until it is no longer hot enough to cook the eggs (if the dough is too hot, it may cook the eggs - poke the dough with your finger to test).

Add the eggs one at a time, mixing each one until well blended. The dough should be soft and shiny. Add the blue cheese. Season with black pepper and more salt if needed.

Using two teaspoons: With one spoon, scoop up about 2 to 3 teaspoons for a cocktail-size puff (walnut size). With other spoon, push batter off first spoon and drop in a mound onto prepared baking sheet.

Bake at 375 for approx. 30 minutes.


Servings: 24 (3" puffs)

Nutritional information per serving

No nutrition information available

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