Savory Cheese Puffs

By Potterfan1029

Sometimes considered a bit tricky to prepare, this choux pastry- a very light puffy dough also used to make éclairs and beignets- is easily and quickly made in the food processor.

Ingredients

• 2 tbsp butter
• 2 tsp Dijon-style mustard
• 1/2 cup all-purpose flour
• 1/4 tsp hot pepper sauce
• 1/2 cup shredded Swiss cheese
• 1/4 cup grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 425ºF. Coat 2 baking sheets with cooking spray. In small saucepan, bring 1/2 cup water, butter and mustard to boil. When butter has melted, add flour. Stir with wooden spoon until blended, about 30 sec¬onds. In work bowl of food processor, pour mustard mix¬ture; add hot pepper sauce.

2. With machine running, add eggs, one at a time. Process until blended. Add cheeses; process until com¬bined. Scrape mixture into zippered plastic bag, push to 1 corner and snip off 1/2-inch of end. Pipe into 1-inch mounds, spacing 1 1/2-inches apart (about 1 rounded measuring tsp of dough per puff).

3. Bake until crisped and golden-brown, about 18 minutes, switching baking sheets halfway during baking. Serve warm.