Fabulous little cheese puffs melt on the palate and entice your flavor sensations. Great with cocktails or wine.
Author: Epicurus.com Kitchens
Recipe type: Appetizers
Serves: 4 1/2 dozen
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 Cup flour
- 2 large eggs
- 4 large egg whites
- 3/4 Cup plus 2 Tablespoons freshly grated Asiago or Parmesan
- Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper.
- In a medium-sized saucepan, combine 1 Cup water, butter, oil, salt and cayenne; bring to a boil over medium heat.
- Remove from heat and add flour all at once. Stir with a wooden spoon until it forms a smooth paste. Return the mixture to low heat and cook, stirring, for about 3 minutes, to dry the paste slightly.
- Remove from heat and cool for 2 minutes. Lightly whisk together eggs and 3 of the whites. With a wooden spoon, beat 1/4 of the egg mixture into the flour paste until absorbed. Repeat with 3 more additions of the egg mixture, until the paste is smooth and glossy. Stir in 3/4 Cup of the cheese.
- Using a pastry bag or spoon, drop 1" mounds 1 1/2" apart on the prepared baking sheets. Lightly beat the remaining egg white and drush it over each puff. Sprinkle with the remaining 2 Tablespoons cheese.
- Bake, one sheet at a time, for 20 to 25 minutes, or until the puffs are firm and well browned.
- Serve warm. (The puffs may be frozen, for up to 2 months and reheated for 10 minutes at 350 degrees).
Per puff: 24 calories, 1 g protein, 1 g fat, 2 g carbohydrate, 59 mg sodium, 10 mg cholesterol.