Cheese Puff Food

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CHEESE PUFFS



Cheese Puffs image

Make and share this Cheese Puffs recipe from Food.com.

Provided by Bev I Am

Categories     Cheese

Time 25m

Yield 6 dozen

Number Of Ingredients 5

2 cups cheddar cheese, grated
1/2 cup butter, softened
1/4 teaspoon paprika
1 cup sifted flour
1/8 teaspoon salt

Steps:

  • Soften cheese and work all ingredients together with hands, and roll into balls the size of marbles.
  • Bake at 350 for 15 minutes.
  • Makes 6 dozen.
  • Note: These can be frozen for months.
  • To freeze: place on cookie sheet, freeze then store in plastic bag.
  • Bake when needed.

Nutrition Facts : Calories 363.5, Fat 28, SaturatedFat 17.7, Cholesterol 80.2, Sodium 417.9, Carbohydrate 16.4, Fiber 0.6, Sugar 0.3, Protein 11.7

GOUGèRES (FRENCH CHEESE PUFFS)



Gougères (French Cheese Puffs) image

Gougères are savory cheese puffs made from pâte à choux with a generous amount of cheese folded in. Slightly warm, with a crisp shell and a cheesy interior, they're the perfect little bite to serve with sparkling wine or cocktails.

Categories     Appetizers

Time 50m

Yield 28 to 30

Number Of Ingredients 8

1 cup low-fat milk (or ½ cup whole milk + ½ cup water)
1 stick (½ cup) unsalted butter, cut into 4 pieces
1 teaspoon salt
1 cup all-purpose flour, spooned into measuring cup and leveled-off
4 large eggs, at room temperature
1 large egg white, at room temperature
2 teaspoons Dijon mustard
2 cups coarsely grated cheese, such as Comté, Gruyère and/or sharp cheddar

Steps:

  • Position the racks to divide the oven into thirds and preheat it to 425°F. Line two baking sheets with parchment paper.
  • Bring the milk, butter, and salt to a boil in a medium saucepan over high heat. Add the flour all at once, lower the heat to medium and, using a wooden spoon, immediately start stirring energetically. The dough will form into a ball and there will be a light film on the bottom of the pan. Keep stirring for another two minutes or so to dry the dough: Dry dough will make puffier puffs.
  • Turn the dough out into the bowl of a stand mixer fitted with the paddle attachment (or work by hand in a large bowl with a wooden spoon and elbow grease). Let the dough sit for a minute to cool, then add the eggs one by one, followed by the white, beating on medium speed until each one is incorporated before adding the next. The dough may look as though it's separating or falling apart -- just keep going, and by the time the egg white goes in, the dough will be smooth. Beat in the mustard, followed by the cheese. Give the dough a last mix-through by hand.
  • Scoop or spoon out heaping tablespoon-sized balls of dough (I use a 1.5-tablespoon cookie scoop), and drop the dough on the prepared baking sheets, leaving about 2 inches between the mounds. (The scooped dough can be frozen on the baking sheets.)
  • Slide the baking sheets into the oven and immediately turn the temperature down to 375°F. Bake for 15 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are puffed, golden, and firm enough to pick up, another 15 to 17 minutes. Serve immediately -- these are best directly from the oven. Storing: Although the puffs are best served hot out of the oven, they are still nice (although flatter) at room temperature that same day. If you want to keep baked puffs longer, freeze them and then reheat in a 350°F-oven for a few minutes.
  • Make-Ahead/Freezer Instructions: Scoop the dough and freeze on a parchment-lined baking sheet, then pack them in an airtight container. You can bake them straight from the freezer; just give them a few more minutes in the oven.
  • Note/Variation: Dorie adds ⅔ cup walnuts or pecans, lightly toasted and chopped, to these gougères. My family prefers them without nuts but it's a nice variation to try. Add them along with the cheese.

Nutrition Facts : ServingSize 1 Gougère, Calories 92, Fat 7 g, Carbohydrate 4 g, Protein 4 g, SaturatedFat 4 g, Sugar 1 g, Fiber 0 g, Sodium 82 mg, Cholesterol 43 mg

CHEESE PUFFS (GOUGERES)



Cheese Puffs (Gougeres) image

Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.

Provided by Carolyn Bunkley

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
½ teaspoon salt
½ teaspoon fresh ground black pepper
½ teaspoon dried thyme
½ teaspoon chili powder
1 pinch cayenne pepper
1 cup whole milk
1 stick butter (cut into 1/2 inch cubes)
6 large eggs (at room temperature)
½ cup grated Parmesan or Romano cheese
¾ cup grated Gruyere cheese
1 ounce pepperoni, diced
2 tablespoons milk
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
  • Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
  • Separate the white and yolk from one egg, reserving the yolk for glazing.
  • Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
  • Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
  • Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
  • Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
  • Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
  • Remove pans from oven and leave puffs on pans until cool enough to serve.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.5 g, Cholesterol 130.8 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 326.9 mg, Sugar 1.3 g

CHEESE PUFFS (GOUGERES)



Cheese Puffs (Gougeres) image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 24 cheese puffs

Number Of Ingredients 8

1/2 cup milk
1 stick (4 ounces/113 grams) unsalted butter, cut into pieces
1 tablespoon sugar
1 teaspoon salt
1 cup (120 grams) all-purpose flour
3 to 4 large eggs, at room temperature
1 cup grated Cheddar cheese
1/2 cup grated Gruyere cheese

Steps:

  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
  • In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
  • Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
  • Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
  • Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.

CHEESE PUFFS



Cheese Puffs image

"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

FRENCH CHEESE PUFFS (GOUGERES)



French Cheese Puffs (Gougeres) image

Recipe video above. Fabulous light-as-air cheesy puffs that are crusty on the outside, hollow and soft on the inside. In France, they're served as nibbles with pre dinner drinks, as finger food at gatherings and for dunking into soups and stews! (How to pronounce Gougeres)

Provided by Nagi

Categories     Appetizer

Number Of Ingredients 10

1 cup (250ml) water
80g / 5.5 tbsp butter (, unsalted, cut into 1.5 cm / 0.5" cubes)
1 cup (150g) flour (, plain / all purpose)
3/4 tsp salt (, kosher/cooking salt)
Pinch nutmeg ((powder or freshly grated))
Pinch black pepper
4 eggs ((~60 - 65g / 2oz each))
200g / 2 cups Gruyère cheese (, freshly shredded (Note 1))
50g / 1/2 cup Gruyere cheese, extra (, freshly shredded (Note 1))
1 egg yolk (, for brushing)

Steps:

  • Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease 2 trays then line with parchment / baking paper.
  • Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
  • Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
  • Return to stove on LOW heat and mix for 1 minute (this dries the mixture out, see video for before/after).
  • Remove from stove, leave for 2 minutes.
  • Add 1 egg, mix vigorously until incorporated - batter splits at first, but it always comes together!
  • Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
  • Stir in 2 cups cheese.
  • Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger - good for dunking!)
  • Brush with yolk, then top with a pinch of reserved Cheese for topping.
  • Bake 25 minutes.
  • Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
  • Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews!

Nutrition Facts : Calories 102 kcal, Carbohydrate 5 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 197 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHEESE PUFF



Cheese Puff image

Good served with ham.

Provided by Bea Gassman

Categories     Side Dish

Time 4h15m

Yield 5

Number Of Ingredients 9

8 slices white bread
3 tablespoons butter, softened
1 (8 ounce) package sharp Cheddar cheese, shredded
4 eggs
2 ½ cups milk
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
½ teaspoon salt
⅛ teaspoon paprika

Steps:

  • Spread the bread slices with butter and cut into cubes. Place 1/3 of the cubes in a 2 quart casserole dish and sprinkle with 1/3 of the cheese; repeat 2 more layers. In a medium bowl beat eggs with milk, mustard, Worcestershire, salt and paprika. Pour over bread and cheese layers. Cover the dish and chill for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Uncover the dish and bake in preheated oven for 1 hour. Let stand for 10 to 15 minutes before serving.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 27.4 g, Cholesterol 223.9 mg, Fat 29.7 g, Fiber 1.2 g, Protein 23.6 g, SaturatedFat 16.9 g, Sodium 1019.4 mg, Sugar 8.2 g

SUPER QUICK & EASY CHEESE PUFFS



Super Quick & Easy Cheese Puffs image

Absolutely delicious little cheese puffs. These are light and so quick and easy to make. Try them soon!

Provided by Just a Mum

Time 20m

Number Of Ingredients 7

1 Egg, medium
1/2 Cup Milk, 125 mls
1 Cup Plain White Flour, 145 grams
2 teaspoons Baking Powder
1 Pinch Salt & Pepper
2 Cups Grated Cheese, 180 grams - I used tasty but any strong hard cheese is fine - Try 1/2 a cup of Parmesan!
Optional: pinch of paprika or curry powder or any other herbs or spices you enjoy, ham or fried bacon.

Steps:

  • Preheat Oven to 200C Bake, 390F
  • Prepare a baking tray with non stick cooking spray
  • Whisk together egg & milk in a medium sized bowl.
  • Add to that the flour, baking powder, salt & cheese, and herbs or spices if using, and gently mix until just combined, careful not to overmix.
  • Dollop tablespoons of the mixture evenly spaced onto the tray.
  • Bake for 10 minutes for small cheese puffs or up to 16 minutes for larger or until just golden brown
  • Cool or serve warm with a hearty soup.
  • Enjoy!

HAM AND CHEESE PUFFS



Ham and Cheese Puffs image

My family used to make these for special occasions, or random visitors! Basically a gougere! They can be baked and frozen then just brought out and thrown in a toaster oven when needed! Sometimes I like a stronger mustard taste so I double the dry mustard. I'm guessing at the amount of servings as I don't think I've ever made a single batch of this recipe - haha.

Provided by Cadillacgirl

Categories     Ham

Time 30m

Yield 30 serving(s)

Number Of Ingredients 8

1 cup water
1/3 cup butter
1/2 teaspoon salt
1 cup flour
5 eggs
1 1/2 cups edam cheese or 1 1/2 cups gruyere cheese, shredded
1 cup ham, chopped (can be leftover baked ham or deli ham)
1/4 teaspoon dry mustard

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine water, butter, and salt in a saucepan and bring to a boil.
  • Add the flour all at once, stirring vigorously, until the batter leaves the sides of the pan and a ball of paste forms.
  • Remove from heat and allow to cool for about a minute.
  • Add eggs, one at a time, beating vigorously after each one until the dough is smooth.
  • Stir in cheese, ham, and dry mustard.
  • Place heaping teaspoonfuls on a lightly greased baking sheet.
  • Bake for 15 to 20 minutes until firm and golden.
  • IF FREEZING: Allow to cool completely and store in an airtight container between layers of wax paper.

CHEESE PUFFS



Cheese puffs image

I'm gonna say the C word, canapé. I had my first one at the age of 13 when I was doing work experience in this beautiful restaurant called The Starr in Dunmow. The food was excellent and they would always start the customer's experience with a drink and something to nibble. It was totally logical and exciting - pairing a glass of something delicious with something salty and textured is, for me, the perfect combo. This is my expression of the first canapé I tried, all those years ago.

Provided by Jamie Oliver

Categories     Cheese Recipes

Yield 8

Number Of Ingredients 6

50 g Parmesan cheese
100 g Lincolnshire Poacher or Cheddar cheese
50 g unsalted butter
100 g plain flour
50 g fine semolina
3 large free-range eggs

Steps:

  • This works great as a stand-alone recipe, but also as a component in Jamie's Sunny Gathering from Together - see the full collection of menus here.
  • GET AHEAD Finely grate all of the cheese. Place the butter in a medium pan on a medium heat with 250ml of cold water. As soon as the mixture comes to a rolling boil, tip in the flour, semolina and a pinch of sea salt. With a wooden spoon, work carefully, quickly and fairly vigorously to beat it all together until smooth and starting to come away from the sides of the pan. Remove from the heat and beat for 30 seconds, then, one at a time, beat in the eggs, followed by the grated cheese. Cover and refrigerate for at least 2 hours. Line a baking sheet with greaseproof paper. With wet hands, divide the mixture into 24 pieces and roll into glorious, shiny balls, lining them up on the tray as you go. Cover and return to the fridge overnight.
  • TO SERVE Preheat the oven to 200°C/400°F/gas 6. Bake uncovered for 20 minutes, or until golden. Enjoy warm with a glass of something cold and sparkling.

Nutrition Facts : Calories 220 calories, Fat 14 g fat, SaturatedFat 7.9 g saturated fat, Protein 10 g protein, Carbohydrate 14.8 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.7 g salt, Fiber 0.6 g fibre

SAUSAGE CHEESE PUFFS



Sausage Cheese Puffs image

Provided by Erica Ngao

Categories     Hors D'oeuvres

Time 25m

Yield 4 dozen

Number Of Ingredients 4

1 lb bulk Italian sausage
3 cups biscuit/baking mix
4 cups shredded cheddar cheese
3/4 cup water

Steps:

  • Preheat oven to 400°. In a large skillet, cook sausage over medium heat until meat is no longer pink, 5-7 minutes, breaking sausage into crumbles; drain.
  • In a large bowl, combine biscuit mix and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets.
  • Bake until puffed and golden brown, 12-15 minutes. Cool on wire racks.

CHEESE PUFFS



Cheese Puffs image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 40 puffs

Number Of Ingredients 10

1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash

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.

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Total Time 1 hr


GRUBHUB GOODS - WARRENTON, VA RESTAURANT | MENU + …
Fresh Food. Large Pizza - Cheese . 100% Real® Mozzarella made from whole milk piled on our signature sauce made from vine-ripened, California tomatoes. $8.39. Ready to Bake Pizza - Cheese. Heat & eat Cheese Pizza is topped with 100% Real® Mozzarella and Parmesan cheese. Product comes uncooked and should be baked at 325 degrees F. for 17 – 20 …
From seamless.com


PUFF PASTRY CHEESE TWISTS – RECIPE FROM YUMMIEST FOOD COOKBOOK
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Unfold the dough and lay it on a non-stick cutting mat or lightly floured surface. Brush the puff pastry with melted butter and sprinkle with shredded cheddar cheese and salt. Press with a rolling pin to help the cheese adhere to the dough.
From yummiestfood.com


MAN MAKES PASTA WITH READYMADE CHEESE PUFFS; WATCH VIDEO ...
Food experiments are all the rage on internet right now. People like to witness delicious food experiments. A man has tried making pasta with cheese puffs. Food enthusiasts make sure they keep people entertained on the internet. Every day, we see someone coming up with a unique fusion dish or ...
From food.ndtv.com


CHEESE PUFF | KNOW ALL ABOUT CHEESE PUFF AT NDTV FOOD
Cheese Puff - 2 News Result (s) The video has received over 10,000 likes so far. It shows the process of making cheese puff pasta using ready-made cheese puffs. These bite-sized balls of choux pastry - gougères to give them their French name - make a perfect finger food for children to snack onMaking a choux pastry feels a bit cheffy for some ...
From food.ndtv.com


HERBY CHEESE PUFFS RECIPE - FOOD NEWS
Herb Cheese Puffs. Directions: Preheat an oven to 400°F. Butter a large baking sheet. In a saucepan over medium heat, combine the butter and water. Heat until the butter melts and the water boils, about 3 minutes. Add the flour and salt and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Extra shredded cheese, for …
From foodnewsnews.com


5 INGREDIENT KETO CHEESE PUFFS – BEST LOW CARB KETO CHEESE ...
Keto cheese puffs you won’t be able to stop eating these – they are that good! If you have never had cheese puffs you are going to want to try this ketogenic diet recipe. Light and airy low carb cheese puffs. These keto cheese puffs mix up super quick and taste amazing.
From kimspireddiy.com


10 BEST PUFF PASTRY CHEESE PUFFS RECIPES - YUMMLY

From yummly.com


20 CRESCENT ROLL APPETIZERS | ALLRECIPES
<p>If you need to provide food for a vegetarian or just want to try something a little different, these asparagus and cheese-stuffed crescents are an easy option that your guests will inhale. The mixture of provolone, Swiss, and mozzarella cheeses provides a decadent touch. If you like, you can stick two asparagus spears in each roll. </p>
From allrecipes.com


CHEESE PUFFS - MODERNIST CUISINE
The recipe for Cheese Puffs below is just one small example. Chris Young, coauthor of Modernist Cuisine. Recipe. Tips and Substitutions For the Cheddar Cheese Water. Making an infusion is just like making a cup of tea. Modern menus may refer to them as tisanes, tinctures, concoctions, or tonics, but they are all made by steeping an ingredient in a liquid to …
From modernistcuisine.com


CHEESE PUFF CORN - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Space puffs about 1 inch apart. Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese. Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C).
From therecipes.info


CHEESE PUFF RECIPES
Cheese Puff Recipes CHEESE PUFFS. Make and share this Cheese Puffs recipe from Food.com. Provided by Bev I Am. Categories Cheese. Time 25m. Yield 6 dozen. Number Of Ingredients 5. Ingredients; 2 cups cheddar cheese, grated: 1/2 cup butter, softened: 1/4 teaspoon paprika: 1 cup sifted flour: 1/8 teaspoon salt : Buy All Ingredients. Steps: Soften cheese and …
From tfrecipes.com


CHEESE PUFF RECIPE - EASY FRENCH FOOD
The cheese puff recipe here though should work every time. Do pay attention to egg size - the recipe calls for four medium eggs. If you use large eggs, three will probably be enough. The final dough should be stiff and sticky. Don't expect the puffs to get as large as regular choux pastries. The cheese and other ingredients weigh things down a bit, but not to worry, gougères are …
From easy-french-food.com


CHEESE PUFFS WITH ONION JAM | FOODLAND ONTARIO
Cheese Puffs: In small bowl, using fork, beat together one egg and a pinch of salt. Set aside for glaze. In medium saucepan, bring water, butter, mustard, sugar, hot pepper sauce and remaining salt to a boil, stirring to melt the butter. Remove from heat and immediately add the flour all at once. Beat with wooden spoon until mixture is well combined and leaves the sides of the pan, …
From ontario.ca


CREAM CHEESE AND FRUIT FILLING FOR PUFF PASTRY SELLS - ALL ...
Cheese Filled Puff Pastries - Olga's Flavor Factory top www.olgasflavorfactory.com. Preheat oven to 375 degrees. Prepare the filling.Cream the cream cheese, egg yolk, sugar and vanilla until smooth in consistency, using a standing mixed with a paddle attachment or a hand mixer. Cut each sheet of dough into 6 (3 inch x 4 inch) pieces.
From therecipes.info


CHERRY CREAM CHEESE PUFF PASTRY - ALL INFORMATION ABOUT ...
In a mixer or food processor, beat together the cream cheese, sugar and lemon zest until smooth. Set aside. On a lightly floured board, roll out one sheet of puff pastry, approximately 10 x 14″ rectangle. With a pastry wheel or knife, trim so the edges are straight to 9 x 13″. Divide into 8 rectangles 2.25 x 3.25″.
From therecipes.info


CHEESE PUFFS RECIPES
Toffee Cheese Puffs cheese, brown sugar, margarine, corn syrup, baking soda Ingredients 1 (12 ounce) bag baked cheese puffs, crunchy nonstick cooking spray 2 cups light brown sugar, tightly packed 1 cup margarine (2 sticks) 1/2 cup light corn syrup 1/2 teaspoon baking soda Directions. Preheat oven to 250°F Line a jelly roll baking pan with non-stick foil. Spray a very large metal …
From tfrecipes.com


CHEESE PUFF | CANADIAN LIVING
Cheese Puff Jun 30, 2010. By: Lynn Boehler. Share. serve with main course instead of potatoes. Portion size 12 servings; Credits : Lynn Boehler; Ingredients ; Method; Ingredients. 16 slices bread 1/2 lb grated Cheddar cheese 3/4 lbs grated old cheese 4 eggs 1 quart milk 1/2 teaspoon seasoning salt 1/2 teaspoon Worcestershire sauce 1/4 teaspoon …
From canadianliving.com


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