Saturday, October 29, 2011

Cheesy Puffs (pate a choux)

The corner of this clipping is marked "Family Circle 12/11/84".  Goodness, a mere child and I was already clipping recipes!  Well, maybe not quite a child.  Actually, not quite a teenager even.  Ahem ... but enough of that.

This is a quick little ditty of a recipe and another one of those one pot deals.  Although they're quite tasty as they are I think a bit of bacon and chopped green onions or maybe diced jalapenos would be a nice addition.

The recipe indicates a yield of 8 dozen.  Perhaps in 1984 we ate more petitely, but by scooping out the paste in what I would describe as a heaping teaspoonful yielded me only 4 dozen puffs.

1/2 cup milk
1/2 cup water
1/2 cup butter
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup sifted all-purpose flour
4 eggs
1 cup shredded cheese (I used a colby-jack blend)

Preheat oven to 400 degrees.  Line 2 large cookie sheets with parchment paper.
Combine milk, water, butter, salt, pepper and nutmeg in a large saucepan.  Bring to a full rolling boil.  Add flour all at once and stir vigorously with a wooden spoon until mixture forms a thick, smooth ball that leaves the side of the pan.  Remove from heat.  Stir in eggs one at a time, blending well after each until paste is shiny and smooth.  Add cheese and stir until melted.

Drop paste by heaping teaspoonfuls onto prepared sheets spacing about 1 inch apart.

Bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees and bake 10-15 minutes more until golden and puffy.  Turn off oven. 

Prick each puff with a fork and return to warm oven to rest for 5 minutes.

These can be made ahead and refrigerated in a tightly sealed container then reheat later in a 350 degree oven for 5 minutes or until heated through.
I still think one would be hard pressed to get 8 dozen puffs out of this.

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