Northern Cherry Puffs Recipes

NORTHERN CHERRY PUFFS

Steps:

• In a small bowl, combine cherries, lemon juice, 1/2 teaspoon extract and food coloring if desired; toss to coat. Spoon into four greased 10-oz. custard cups or ramekins. , In a small bowl, cream shortening and sugar. Beat in egg and remaining extract. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Spoon over cherry mixture. , Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Cool in cups for 10 minutes. , Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in water until blended. Add cherries and food coloring if desired. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Invert puffs onto dessert plates; top with warm cherry sauce and whipped cream.

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.

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.

PUFF PASTRY CHERRY TURNOVERS

Steps:

• Preheat oven to 375 degrees F.
• Unwrap puff pastry dough and cut each sheet into 4 squares.
• Place 2 Tablespoons of cherry pie filling in the middle of each square.
• Brush the edges of each square with egg and fold in half to create a triangle.
• Use a fork to press and seal the edges of each turnover together.
• Brush extra egg wash on top of turnovers.
• Place turnovers on a greased baking sheet and bake for 20-25 minutes, or until golden brown. Let cool.
• In a small bowl, whisk together powdered sugar, milk and vanilla to create a glaze.
• Drizzle glaze over turnovers and serve.

WARM CHERRY PUFF

Steps:

• Heat oven to 400 degrees.
• Blend milk, eggs, biscuit mix, sugar, almond estract and butter in blender for 15 seconds, or with electric mixer beat on HIGH speed or 1 minute.
• Pour into greased 10" pie pan or 11x7" baking pan.
• Spoon cherry filling over the top.
• Bake 25-30 minutes, until golden brown.

CHERRY MERINGUE PUFFS

Steps:

• In medium bowl, place egg whites; set aside until room temperature, about 30 minutes. Meanwhile, line 2 large cookie sheets with cooking parchment paper or foil; set aside.
• Heat oven to 300°F. Beat egg whites, vinegar and salt with electric mixer on high speed until soft peaks form. Gradually beat in sugar and gelatin until stiff peaks form, scraping bowl occasionally. Spoon half of the mixture into large decorating bag fitted with large star tip #824 (at least 1/2-inch opening). Pipe puffs about 1 inch wide and 1 inch high onto cookie sheets, about 1 inch apart. Repeat with remaining mixture.
• Bake 18 to 20 minutes or until dry but not brown. Turn off oven; let stand in oven 15 minutes.
• In small microwavable bowl, microwave 1 1/3 cups of the baking chips uncovered on High 45 to 60 seconds, stirring after 35 seconds, until melted and smooth. Peel cookies from paper or foil; dip bottoms into melted chocolate, and place on waxed paper. Cool completely, about 20 minutes.
• Place remaining baking chips in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled puffs. Let stand until drizzle hardens, about 10 minutes.

CHEERY CHERRY CREAM PUFFS WITH A.1. GANACHE DRIZZLE #A1

Steps:

• Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
• Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
• To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
• To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!

GOUGERES (FRENCH CHEESE PUFFS)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Heat water, butter, salt, and chili powder in a saucepan over medium-low heat until the butter is melted.
• Dump in flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for 2 minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don't have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.
• Add eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy, but after 1 minute or so, it will smooth out. After the eggs have been added, let cool until tepid.
• When the dough has cooled, stir in a generous 1/2 cup Gruyere cheese until well mixed. (If dough is not cool, the cheese will melt.)
• Scrape the dough into a pastry bag fitted with a wide, plain tip. Pipe into mounds, evenly spaced apart, making each about the size of a small cherry tomato. Top each puff with a bit of the remaining cheese.
• Bake in the preheated oven for 5 minutes, then turn the oven down to 375 degrees F (190 degrees C). Continue to bake until completely golden brown, 20 to 25 minutes.