Prosciutto and Cheddar Puffs
Servings: 45
Ingredients:
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1/2 cup (125 mL) butter, cubed
1/4 tsp (1 mL) each salt and pepper
Pinch cayenne pepper
1-1/4 cups (300 mL) all-purpose flour
4 eggs
1 cup (250 mL) shredded extra-old Cheddar cheese
1/2 cup (125 mL) finely diced prosciutto or crumbled cooked bacon
1-1/2 tsp (7 mL) caraway seeds
Preparation:
In saucepan, bring 1 cup (250 mL) water, butter, salt, pepper and cayenne just to boil. Remove from heat and add flour all at once; using wooden spoon, stir until dough forms ball. Return to heat; cook, stirring constantly, until slightly dry and film appears on bottom of pan, about 3 minutes. Transfer to bowl; let cool for 5 minutes.
Beat in eggs, 1 at a time, beating well after each addition. Stir in cheese, prosciutto and caraway seeds. Drop by scant tablespoonfuls (15 mL), 2 inches (5 cm) apart, on parchment paper-lined rimmed baking sheets.
Bake in top and bottom thirds of 400ºF (200ºC) oven, rotating and switching pans halfway through, until puffed and golden, 20 to 25 minutes. (Make-ahead: Let cool. Store in airtight container for up to 2 days. Reheat in 375ºF/190ºC oven until warm and crisp, about 5 minutes.)
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