Prosciutto and Cheddar Puffs
This recipe makes 45 servings
|Per piece: about||-|
|total fat||3 g|
|sat. fat||2 g|
- Portion size: 45 pieces
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.
- 1 cup 1cupwater
- 1/2 cup 1/2cupbutter, cubed
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 pinch 1pinchcayenne pepper
- 1-1/4 cups 1-1/4cupsall-purpose flour
- 4 4eggeggs, beaten
- 1 cup 1cupshredded extra old Cheddar cheese
- 1/2 cup 1/2cupfinely diced prosciutto, or crumbled cooked bacon
- 1-1/2 tsp 1-1/2tspcaraway seeds, (optional)
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