Stilton Cheese Puffs
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
) Add cheese and stir until combined well
2
Put oven rack in middle position and preheat oven to 400°F
3
Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted
4
Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds
5
Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan
6
Remove from heat and cool 5 minutes
7
Add eggs 1 at a time, beating well with wooden spoon after each addition
8
(Batter will appear to separate initially but will become smooth once beaten
9
Spoon batter into pastry bag
10
Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner
11
Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total
12
Bake until puffed, golden, and crisp, 20 to 25 minutes
13
Cool slightly before serving
14
Put oven rack in middle position and preheat oven to 400°F
15
Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted
16
Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds
17
Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan
18
Remove from heat and cool 5 minutes
19
Add eggs 1 at a time, beating well with wooden spoon after each addition
20
(Batter will appear to separate initially but will become smooth once beaten
21
) Add cheese and stir until combined well
22
Spoon batter into pastry bag
23
Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner
24
Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total
25
Bake until puffed, golden, and crisp, 20 to 25 minutes
26
Cool slightly before serving