Sunday, January 22, 2012

Cheddar Curry Whole Wheat Cheese Puffs

Oh the beauties of the twitter world.  A couple of days ago, one of the chefs I follow, the amazing Chef Ludo Lefebvre, posted some football recipes.  The three recipes included a recipe for cheese puffs, which can be found here.

So in full disclosure, I am not much of a baker.  In fact, I am not a baker.  This recipe is the first "baking" experiment I have undertaken in my life, other than things that come in a box that I just have to add an egg.  

And they turned out light, hollow (unexpected, and makes sense for "poof"), and had a great cheesy taste.  So even if you are a "not a baker" like me, and half way you through you think, yeah right these stupid little disks will NEVER poof...fear not...THEY DO!


Ingredients:
1 C water
1/2 C unsalted butter
2/3 C whole wheat flour
1/4 t salt
4 large eggs
1 & 1/4 grated sharp cheddar cheese
1/2 C grated parmesan cheese
1/4 t curry powder

Preheat oven to 375°. Prepare all of the other ingredients.  Grate and combine all of the cheese in a bowl and measure out the flour, as you will be constantly stirring this mixture.  

Pour the water into a large saucepan and the salt at medium high heat.  Add the butter cut into 1 T chunks.  Heat until butter has just melted, then reduce heat to medium and add all of the flour, all out once, stirring.


Stir constantly with a wooden spoon for 7 minutes until a thick paste has formed, like a dough.  Take the mixture off of heat and continue to stir and combine for about 4 minutes.  It should congeal a bit more.  
Pour the mixture either into a mixer, or a mixing bowl. If you have a mixer, add each egg one at a time on low until it is combined, or if you're low budget like me, stir in carefully with a plastic spoon in a large bowl. 

Once it is combined well, it should start to firm up and feel more like "dough".  Then add the cheese.  So the problem for me was that the dough was no really longer warm.  So to melt the cheese, I put the whole dough in the microwave for two minutes.  This helped to melt the cheese and I combined it all together. After it combines, add in the curry and mix well.

Spoon the mix into a pastry bag, or a large plastic freezer bag (with a small corner cut out).  Then carefully squeeze out quarter size drops onto a baking sheet with either a Silpat or a baking tray that is lined with parchment paper.  

I was very skeptical.  Would they puff?  YES THEY STARTED PUFFING!

(pardon my um dirty oven)

I cooked mine for 17 minutes, although it can depend on your oven.  Any time between 12-17 minutes.  They should be golden on the outside and poofed!

It was actually a delightful surprise that they were hollow inside.  Slightly cheesy, only slightly curry flavored, but a delicious snack.  These are a crowd pleaser and will be worth making again!

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