These have become a favorite at my husbands work. A nice change from sweets. I think I will make some for St Patty's day. I use Ina Garten's method of dumping the cooked "goo" into the food processor and adding the eggs all at once and processing. then I add the cheese and onions by hand.
WHITE CHEDDAR PUFFS WITH GREEN ONIONS
The puffs can be formed and chilled or frozen on baking sheets well ahead of time, then simply popped into the oven.
1 cup water
1/4 cup (1/2 stick) butter, cut into 4 pieces
1/2 teaspoon coarse kosher salt plus additional for sprinkling
1 cup plus 2 tablespoons all purpose flour
4 large eggs
1 1/2 cups (packed) grated extra-sharp white cheddar cheese
2/3 cup minced green onions
Line 2 baking sheets with parchment paper. Bring 1 cup water, butter, and 1/2 teaspoon salt to boil in heavy medium saucepan. Remove from heat; mix in flour. Stir over medium heat until mixture becomes slightly shiny and pulls away from sides of pan, about 3 minutes; transfer to stand mixer fitted with paddle. Add eggs 1 at a time, mixing well after each addition to form sticky dough. Mix in cheese and green onions.
Using 2 teaspoons, form dough into 1 1/4- to 1 1/2-inch ovals; drop onto baking sheet 1 inch apart. (Can be made ahead. Wrap in plastic, then foil. Refrigerate up to 2 days or freeze up to 2 weeks.)
Preheat oven to 375°F. Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately.
Makes about 4 dozen.
Gourmet
WHITE CHEDDAR PUFFS WITH GREEN ONIONS
The puffs can be formed and chilled or frozen on baking sheets well ahead of time, then simply popped into the oven.
1 cup water
1/4 cup (1/2 stick) butter, cut into 4 pieces
1/2 teaspoon coarse kosher salt plus additional for sprinkling
1 cup plus 2 tablespoons all purpose flour
4 large eggs
1 1/2 cups (packed) grated extra-sharp white cheddar cheese
2/3 cup minced green onions
Line 2 baking sheets with parchment paper. Bring 1 cup water, butter, and 1/2 teaspoon salt to boil in heavy medium saucepan. Remove from heat; mix in flour. Stir over medium heat until mixture becomes slightly shiny and pulls away from sides of pan, about 3 minutes; transfer to stand mixer fitted with paddle. Add eggs 1 at a time, mixing well after each addition to form sticky dough. Mix in cheese and green onions.
Using 2 teaspoons, form dough into 1 1/4- to 1 1/2-inch ovals; drop onto baking sheet 1 inch apart. (Can be made ahead. Wrap in plastic, then foil. Refrigerate up to 2 days or freeze up to 2 weeks.)
Preheat oven to 375°F. Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately.
Makes about 4 dozen.
Gourmet