Peppery Cheese Puffs

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Recipe photo
Hands-on time:
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Yield: 60 puffs

Recipe photo

These bite-sized treats are incredibly light. They make delicious appetizers, or serve with soup, stew, or salad.

Peppery Cheese Puffs

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 60 puffs
Published: 07/28/2010

Ingredients

Directions

1) Preheat your oven to 400°F. Grease two baking sheets, or line with parchment.

2) Put the water and butter in a saucepan, and heat to boiling.

3) Add the flour and seasonings all at once, and stir until a ball of dough forms.

4) Remove from the heat and scrape the dough into a bowl. Beat for 1 minute, to cool slightly.

5) Add the eggs one at a time, beating each egg in completely before adding the next one.

6) Beat in the egg white, then the cheese powder.

7) Using a teaspoon scoop dipped in cold water (or two spoons), deposit level scoops (1" balls) of dough onto the baking sheets. Leave about 1 1/2" between balls to allow for expansion.

8) Bake the puffs until they're golden brown, about 15 minutes. Turn the oven off, crack the door open, and leave puffs in the cooling oven for 5 minutes.

9) Remove from the oven and serve warm, or at room temperature.

Yield: 60 puffs.

Reviews

1
  • star rating 01/19/2011
  • dryneth from KAF Community
  • These sounded wonderful and I gave this recipe three chances, but the result was disappointing with each try. I pulled doughy blobs out of the oven, pale and looking nothing like the photo. They were not at all light and not crisp on the outside. They weren't inedible, the flavor was good, but the texture was nothing like described. I won't waste my Vermont Cheddar Cheese Powder on these again.
    I am sorry that you encountered difficulty with this recipe. Please call us at the baker's hotline so that we may further assist you. ~Amy @KAF
  • 12/05/2010
  • catiebaker from KAF Community
  • I am glad you added the note about not rating a recipe not yet tried! I am asking about the recipe as I want to make them for the holidays, but the reviews each had issues with the recipe that resulted in a less than perfect puff for each reviewer. I wonder if you could, please, address some of the problems right here on the page so that others, like myself, eager to try them, can enhance our chances of success when we try it. Also,I would like to make a batch and freeze them, and reheat or perhaps, complete baking minutes before serving at my party. Is this a possibility? How far in advance can they be prepared and still taste freshly baked prior to serving? (I looked for a blog of this recipe and did not find one, if I am wrong, please direct me, Pictures and hints are always welcome!) And one last thing... I think these would make a great mix, with the necessary cheese powder and seasonings in the box. I cannot bake too often and I will have a lot of extra ingredients left over after making these for my holiday party... Maybe a few appetizer type mixes that would make baking for entertaining easier, for the not so expert, doesn't keep lots of specialty ingredients in the pantry, but hopes to impress guests like the gourmet host/ess in the kitchen, cook too? Just a thought, ;) thanks, Catie
    These puffs may either be scooped and frozen raw until baking day, or they must be fully baked before freezing. If prepared in advance, you may rewarm them before service. I have held baked puffs in the freezer for 3 months will no ill effects. I will pass along your encouragement to our test kitchen. Frank @ KAF.
  • star rating 09/29/2010
  • davidssa from KAF Community
  • These are very cheesy. I was skeptical as I was making them because the batter doesn't smell very good. But they turn out very nicely. (My two year old wouldn't stop eating them.) My only complaint is that they fell during the five minutes in the cooling oven. I baked the next batch for an additional two minutes, and that made it better.
  • star rating 09/27/2010
  • cherokee22 from KAF Community
  • They did not come well for me. They didn't hold their shape, were a little tough inside and the bottoms pulled up into the ball. I am at 7500 alt so that could be a reason or maybe i didn't have enough flour in them. Tasted okay but I would like them better if they would have come out something like the picture.
  • star rating 08/27/2010
  • wordmaven from KAF Community
  • These taste wonderful and are easy to make. Don't be afraid to add the cayenne - they really aren't too peppery with the full amount added. My only issue with these is that the dough is very wet and it took some practice to get the right amount on the baking sheet and have them come out looking pretty. Mine never puffed all that much - I was expecting a puffed ball and instead they came out sort of flat, but tasted wonderful.
1
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