Brooklyn Cheese Puffs In Memory Of Reeve Decarlos Lynn Food

CHEESY PUFFS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the milk and heat until small bubbles start to form around the edges. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture is smooth and glossy and a dough ball forms. (The dough should start to pull away from the edges of the pan.)
• Transfer the dough to a stand mixer fitted with the paddle attachment. Mix in 5 of the eggs, one at a time, on medium speed until completely combined. Stir in the salt, pepper and 3/4 cup of the Gruyere.
• Spoon large tablespoons of the batter onto the prepared baking sheet, leaving about 1 inch between each puff. Whisk the remaining egg and use it to brush the tops of the puffs. Sprinkle over the remaining 1/4 cup Gruyere.
• Bake until puffed and golden, about 25 minutes. Serve hot.

CHEESE PUFFS

Steps:

• In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

CHEDDAR CHEESE PUFFS

Steps:

• In a small saucepan, boil the butter and water until butter melts.
• Remove from heat, stir in flour, cheeses, paprika and mustard.
• Return to heat and cook 2-3 minutes, heating constantly to form a paste.
• Remove from heat.
• In a small bowl, whisk the egg.
• Slowly stir into mixture and beat until thoroughly comined.
• Spoon 20 to 25 coin sized mounds of mixture onto lighlty greased baking sheet.
• Sprinkle with a selection of deiiferent toppings.
• Bake in pre-heated (400F/200C) oven for 15 to 20 minutes until crisp and golden.
• Serves hot or cold.

BROOKLYN CHEESE PUFFS

Steps:

• Combine the butter and cheddar cheese in a large bowl. Add the flour, ricotta, salt, pepper, parsley and egg, and stir until well combined. Drop rounded teaspoonfuls of the mixture onto a baking sheet, spacing the rounds about an inch apart. Transfer the baking sheet to the freezer and chill until the rounds are frozen solid, at least 30 minutes.
• Adjust an oven rack to the middle position and heat the oven to 450 degrees. Transfer the baking sheet with the puffs directly to the oven and bake until lightly browned, about 10 minutes. Transfer the puffs to a serving platter and sprinkle lightly with salt. Serve immediately.