Cheese Puffs

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The perfect introduction to a special meal. I served this, followed by a roasted artichoke for the salad course, followed by Boeuf Bourginon (sp? Scrumptious!

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Once you get the hang of the pastry you can use it in many recipes. Play with different cheeses until you find a combo you enjoy best. Jennifer - I would love a recipe for caramelized onion sweet potato bisque. If you can share please send to sargent@juno.com. Thanks!

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I made half a batch of these to go along with a caramelized onion sweet potato bisque b/c the bisque is a bit sweet, so I thought these would be a nice savory bite. They puffed up nicely and were well received. I'm not generally a gruyere fan but it did work well in this recipe. Am thinking though that it might be just as good with all reggiano or maybe brie instead. I also found that they are VERY yummy alongside homemade strawberry preserves. Glad I tried this one!

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To Judy in Santa Rosa - was your dough "soupy"? Adding a bit more flour may have helped. Was the flour old or were the eggs too big? I find that if I don't scald the milk enough or if the dough doesn't get sticky enough when cooking it in the pan then the dough won't puff up when baking. Before you remove the dough from the pan, make sure it's leaving a thin coating on the sides of the pan. Also, if you take the puffs out of the oven too soon - they'll collapse.

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What went wrong? I followed the recipe exactly, but no puff,,,Any suggestions?

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Delicious

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I thought they were very easy to make and came out delicious. They sat around for a while and became a little soft because of the humid weather we were having, so I put them back in the oven to dry them out for a few minutes and they came out great! Will try sharp cheddar next time for a change. Nice,light finger food for a party

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I made these over the weekend to try. They were easy and quick to make. Going to make them this coming weekend for a block party. I am thinking I will split them and put some Boursin garlic and herb cheese in them as well.

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Does anyone know if you can halve the recipe?

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These were so easy to make. You can whip it up in NO TIME. I made the mistake of not reading the recipe thru. It would've worked smoothly if I had prepped the cheese, the eggs, and measured out all the other ingredients. But I just went boom boom boom. It turned out beautifully. Except for the batch where I used a silpat instead of parchment. It didn't rise into round puffs as did the others. And I didn't have gruyere or parmesan, just cheddar and my friends enjoyed it. So, it was a success!!