Prosciutto and Cheddar Puffs
34 people added this to their Recipe Box
This recipe makes 45 servings
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.)
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
- Keywords : Appetizers; Prosciutto; Cheddar cheese; Bake;
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