I LOVE CHEESE…Cheese bread, cheese sticks, cheese curls, cheese ice cream….yes, cheese ice cream…..well, my palate gets along with all sorts of cheese except for one.the fragrant ?? roquefort…sigh..no matter what I do, I cannot seem to acquire a taste for it….anyway….this is not about roquefort. This is about sharing the delicious Guyere, Cheddar and Pecorino Romano Cheese Puffs.
I’ve made this several times and each time changing the cheese or adding a mozzarella chunks inside the puff. This is a very versatile recipe that you can mix and match.
Here it goes:
What you will need:
1-1/4 cup water
10 TBSP unsalted butter
1-1/4 cup flour
1 tsp salt
5 organic eggs
3/4 cup grated guyere cheese
1/4 cup white sharp cheddar cheese
1/4 cup grated Pecorino Romano cheese
1/2 tsp finely chopped thyme
2 tsp finely chopped rosemary
Preheat the oven at 450 degrees.
In a sauce pan, bring the water and butter to a boil. Remove from the heat and add the flour. Return to low heat and stir the batter until it pulls away from the side of the saucepan.
Place the batter in a mixing bowl. Using the paddle on the electric mixer, turn on medium high and mix for about a minute or two until the batter cools off.
On low speed, add the eggs one at a time and thoroughly mix into the batter.
Add the grated cheese, thyme and rosemary and beat until all ingredients are incorporated.
Place the batter into a piping bag. Tip: You can use a one gallon zip lock bag as a piping bag. Just add the batter into the bag, squeeze out all the air and zip the top. Using a scissor, cut the bottom edge of the ziplock bag.
On a baking sheet lined with parchment, pipe the batter in 2 inch rounds, 2 inches apart.
Place the rack in the center of the oven. Bake for 20 minutes, rotating once after the first 10 minutes.