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Prosciutto and Cheddar Puffs

By The Canadian Living Test Kitchen

Tested till perfect

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Prosciutto and Cheddar Puffs

This recipe makes 45 servings

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Nutritional Info

Per piece: about -
cal 50
pro 2 g
total fat 3 g
sat. fat 2 g
carb 3 g
fibre 0
chol 26 mg
sodium 75 mg
% RDI: -
calcium 2
iron 1
vit A 3
folate 3

Cheese puffs, or gougeres, are a French hors d'oeuvre traditionally made of choux pastry and Gruyere cheese. Caraway seeds, specks of prosciutto and aged Cheddar cheese make this a new version. For the fullest flavour and the highest, lightest puffs, use a well-aged cheese, such as three-year-old Cheddar.

Ingredients

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 pinch cayenne pepper
  • 1-1/4 cups all-purpose flour
  • 4 eggs, beaten
  • 1 cup shredded extra old cheddar cheese
  • 1/2 cup finely diced prosciutto, or crumbled cooked bacon
  • 1-1/2 tsp caraway seeds, (optional)

Preparation

Line 2 large rimless baking sheets with parchment paper; set aside.

In heavy saucepan, bring water, butter, salt, pepper and cayenne pepper just to boil; remove from heat. Add flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball.

Reduce heat to medium-low; cook, stirring constantly, until coating begins to form on bottom of pan, 1 to 2 minutes. Transfer to large bowl; stir for 30 seconds to cool slightly.

Make well in centre of dough. Using electric mixer, beat in eggs, one-quarter at a time, beating well after each. Beat until smooth, shiny and dough holds its shape in bowl. Stir in cheese, prosciutto, and caraway seeds (if using).

Drop by scant tablespoonfuls (15 mL), 2 inches (5 cm) apart, on prepared pans. Bake in top and bottom thirds of 425°F (220°C) oven, rotating and switching pans halfway through, until puffed and golden, about 20 minutes. (Make-ahead: Let cool on rack. Store in airtight container for up to 2 days. Reheat in 375°F/190°C oven until warm and crisp, about 5 minutes.)

Source : Canadian Living Magazine: October 2008

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