Surprise Cheese Puffs Food

CHEESE PUFFS (GOUGERES)

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

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.

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:

• 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.

CHIVE AND CHEDDAR CHEESE PUFFS

Steps:

• 1. Arrange one oven rack in the top third of the oven and the other in the bottom third. Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
• 2. In a large saucepan, heat the milk, water, butter, salt, and cayenne over medium heat to a simmer, stirring to melt the butter. Turn off the heat and add the flour all at once. Stir vigorously until smooth and a thin film of dough sticks to the bottom of the pan. Transfer the dough to a mixing bowl.
• 3. Using an electric mixer, beat the dough on low speed for 1 minute to cool it down. Raise the speed to medium and add the eggs, one at a time, beating very well after each addition. Continue beating, scraping down the bowl occasionally, until the batter is shiny, smooth, and elastic. Reduce the speed to low and beat in the cheese and chives.
• 4. Drop the batter by teaspoons onto the prepared baking sheets, spacing the mounds 1 inch apart. Bake for 15 minutes, switch the positions of the baking sheets, and bake for 12 to 15 minutes longer or until golden brown, domed, and firm to the touch. Serve warm.

CHEESE PUFFS

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.

CHEF JOHN'S PARTY CHEESE PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
• Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
• Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
• Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

CHEESE PUFFS (GOUGERES)

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.

CHEESE PUFFS

Steps:

• Beat the egg whites until stiff but not dry. Stir in the cheese, cayenne and flour. With floured hands shape into walnut-sized balls and press a cube of chorizo into the center. Heat the oil at least 1/2 inch deep to about 390 to 400 degrees and fry until golden. Drain on paper towels. Or better, use a deep fryer. (May be kept warm in a 200 degree oven for up to 30 minutes). Spear a cucumber piece on top of each cheese puff with a toothpick.;

SURPRISE CHEESE PUFFS

Steps:

• Blend butter, cheese, salt, paprika and cayenne.
• Stir in flour, mixing well.
• Mold 1 tsp.
• of this mixture around each olive, covering completely.
• Arrange on baking sheet and chill until firm.
• Bake for 15 minutes in 400 degree oven.
• Serve hot.
• Can be frozen before baking and stored in plastic bag for future use.
• Bake as needed.

CHEESE PUFF APPETIZERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• In a small bowl, mix together cheese, butter, flour, and Worcestershire sauce. Knead the dough. Pinch the dough into small balls, flatten them in the palm of your hand, then roll each circle of dough around one stuffed olive. Arrange the wrapped olives on the prepared cookie sheet.
• Bake for 15 minutes until lightly brown.

BASIC CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees. Place the butter, salt and water in a pan. Bring to a boil.
• Sift the flour onto a sheet of waxed paper, then, off the heat, add it all to the butter and water mixture and stir it in very quickly to form a thick paste that leaves the sides of the pan clean.
• Return the pan to the heat and beat the mixture with a wooden spoon for 1 minute to dry it. Remove the pan from heat and cool for 5 minutes.
• Beat in the eggs and yolk, one at a time, then add the mustard, cayenne pepper and grated cheese. (I didn't have dry mustard so I used 1 teaspoon grainy, brown mustard. I also used a dash more cayenne for an extra bite.).
• Place teaspoonfuls of the mixture onto a nonstick baking sheet and bake for 10 minutes. Lower the oven temperature to 350 degrees and cook for 15 minutes, until golden brown. Cool on a wire rack and serve cold.

CHEESE PUFFS

Steps:

• Melt cream cheese and cheddar cheese, and butter in the microwave or in top of a double boiler.
• Remove; fold in beaten egg whites.
• Dip the bread cubes in the mixture to coat.
• Place on baking sheet; cover with plastic wrap.
• Chill overnight (the coated bread cubes can also be frozen for later baking).
• Remove from the fridge, remove plastic wrap.
• Bake at 375 degrees for 10-12 minute, or until brown.
• These puffs freeze well after baking.

CHEESE SURPRISE APPETIZERS

Steps:

• Mix cheese, butter and flour to form dough. Shape into small balls about 1 inch in diameter. Flatten ball with hands. Place 1 olive in center and wrap dough around it, sealing edges completely.
• Freeze until just before ready to serve (these must be frozen before cooking).
• When ready to serve, place frozen balls on cookie sheet and bake in preheated 375°F oven for 10 minutes or until golden. Cheese will puff up and melt.

HERBED CHEESE PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
• Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
• Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!