How to Make Herb Cheese Puffs

These are so incredibly easy to make, you'll serve them every chance you get! And your guests will be very pleased. Makes 24 puffs.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/4 c. unsalted butter
• 1/2 tsp. salt
• 1 tbsp. minced fresh thyme
• 1/2 c. water
• 3 eggs
• 1 tbsp. minced fresh rosemary
• 2/3 c. all-purpose flour
• 1 c. shredded Monterey Jack cheese
• 1 tsp. hot pepper sauce
• Groceries
• Baking Sheets
• Electric Mixer
• Measuring Cups
• Saucepans
• Saucepans
• Baking sheets
• Measuring cups

1. Preheat the oven to 400 degrees F. Butter a large baking sheet.

2. Melt the butter in a saucepan with the water. Bring to a boil over medium heat.

3. Add the flour and salt, and stir constantly with a wooden spoon until the mixture becomes a ball. You'll notice the dough falling from the sides of the pan and meeting in the center. Remove from heat and let cool for 3 minutes.

4. Beat in the eggs one at a time. Use a wooden spoon - or a hand mixer, which makes it easier. Beat the mixture well after adding each egg.

5. Stir in the cheese, thyme, rosemary and hot pepper sauce once the batter has a dull sheen.

6. Make rounded teaspoons of the batter and drop them onto the baking sheet. Be sure to leave at least 2 inches between each round.

7. Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for another 15 minutes. The rounds should be puffed and golden when done.

8. Let cool slightly, and serve warm.

Tips & Warnings

• Use any cheese that can be shredded - experiment with flavored and spiced cheeses.
• Also, use different fresh herbs and other ingredients. The dough will remain the same, but what you put in the puffs is up to your imagination.
• These are also nice in the morning accompanied by a spicy Bloody Mary.

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[Rockney]

on 11/28/2008 Yummy!

on 11/22/2005 Using the choux paste as a base you can get great variety. Use a pastry bag to shape dough onto baking sheet, bake as directed. When they come out of the oven, pierce to let steam escape. When cool, stuff with a Boursin cheese and serve warm or room temp.