Cheese puffs//Myth-o-mania

Cheese puffs and Flo's panda cup that I still haven't baked for her.
Say Cheese Medusa! Have you ever read some silly book when you'e been younger which twists the original story humorously where the original antagonist becomes the protagonist? Well in this Myth-O-Mania book, Say Cheese Medusa by Kate McMullen, tells of how a minor moon goddess is transformed into the most feared gorgon and how Hades assists the "hero" to "complete" his task of bringing the gorgon's head back to the king he hates.


What I actually wanted to say is that even after years of not reading that book, I still remember that Hades enjoyed eating cheese puffs. So when I went crazy and bought blocks of cheese, I figured that I should try making some cheddar cheese puffs. Gruyere is traditionally used to make cheese puffs, but as a poor students, I just stuck to good old cheddar. It's cheaper to buy a block the orange stuff at Safeway =). So as there was a potluck during reading week, I decided to give making cheese puffs a try. I didn't particularly enjoy them, but everyone else did which means that it turned out to be a success.

Basically all I can say about these cheese puffs are that they are choux mixed with cheese and people like eating them. It's easy to serve as an appetizer. They are simply the cream puff shell with cheese. I don't really enjoy eating cream puffs because of their shell, but if they are freshly made with delicious pastry cream they become enjoyable.
Anyways the photos were taken the day after so they do not look as crisp and airy they were the night before.

Bacon Cheese Puffs
1/2 cup unsalted butter
1 cup water
pinch of salt
1 cup all purpose flour
4 large eggs
1 - 1 1/2 cup sharp old cheddar (shredded)
1/2 cup bacon bits
2 tsp chopped fresh thyme
3 - 4 tsp chopped chives
black pepper
  • Place butter, water and salt in a saucepan on medium heat until butter is melted (not at a boil but still simmering).
  • Add the flour and using a spatula mix the flour and liquids together until a thick paste is formed. It'll resemble play dough of some sorts, as the dough will pull away from the sides of the pan. Continue mixing the paste on medium heat to cook the raw flour taste for a few more minutes. Remove from heat.
  • Using an electric mixture, beat the choux (paste) for a minute to let it cool down a bit. Incorporate the eggs one at a time until the paste is glossy. Mix in the cheddar, bacon, thyme, chives and black pepper. 
  • Preheat the oven to 425'F, place parchment paper onto a baking sheet.
  • Fill a pastry bag with a large opening (one inch diameter) with the choux. Squeeze out tablespoon mounds 
  • equally spaced onto the baking sheet. If you have points on the mounds, use a finger dipped in cold water to gently press them down.
  • Bake for 10 mins, and then turn down the heat to 375'F and continue baking for another 20-30 mins.
  • Serve warm!
**Tip: If you want them extra crispy on the outside use a sharp knife to poke into the puffs 5 minutes before they are finished cooking.

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