Sweet Cheese Puffs Recipes

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 (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.

PASTRY PUFFS W/SWEET CHEESE FILLING

Steps:

• Position knife blade in food processor. Add flour and butter and pulse 4 or 5 timestil mixture resembles coarse crumbs.
• Add sour cream and egg.
• Process til dough forms a ball and leaves sides of bowl.
• Divide in half, wrap with plastic wrap, and chill 6-8 hours.
• Roll out each ball of pastry on a lightly floured surface to an 1/8" thickness.
• Cut pastry into 3" squares.
• Gently press each square into a 1 3/4" muffin pan leaving corners extending beyond edge.
• Spoon 1 teaspoons filling into each prepared shell.
• Fold corners over filling and pinch together at the top.
• Chill 30 minutes.
• Bake at 375º for 20-25 minutes.
• Remove from pan and cool on wire rack.
• Sprinkle with powdered sugar.
• Cheese filling:.
• To make the cheesecake-like filling, beat all ingredients at medium speed til smooth and fluffy.

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.

MINIATURE SWEET PUFFS

Steps:

• Preheat the oven to 425 degrees F.
• Bring the water, butter, salt, and sugar to a boil in a saucepan, over medium-high heat. Pull pan from the heat, add the flour at once and stir vigorously with a wooden spoon until all the flour is incorporated, about 1 minute. Return the pan to the heat and cook over medium-low heat, stirring constantly, for 2 minutes to evaporate some of the water and "cook" out the flour. The dough will get a bit shiny and stick to the pan a little.
• Transfer the mixture into an electric mixer fitted with a paddle attachment. Mix together on medium speed, and, while the mixer is running, add 1 egg. Stop the mixer and scrape down the sides of the bowl. Repeat, adding the other egg. Mix until the dough is smooth and glossy and eggs are uniformly incorporated.
• Using a pastry bag fitted with a plain tip, pipe the dough onto the baking sheet, into 1/4 to 1/2-inch balls. (Use a damp finger, to dab down the points of the dough to make perfect balls.) Sprinkle with the turbinado sugar, if desired. Bake 10 minutes, then reduce the heat to 375 degrees F (without opening the oven door), and bake until puffed up, and a rich golden brown, about 15 minutes more. Remove and poke with a toothpick. Bake an additional 10 minutes to dry the insides of the puffs. Cool on a rack.
• Cut puffs in half and fill with Raspberry Cream, ice cream or your favorite filling. Dust with confectioners' sugar and serve.
• Mash the berries and sugar in a small saucepan with a wooden spoon. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low, and simmer, stirring frequently until the berries break down and get juicy, about 5 minutes. Strain mixture through a fine-meshed sieve into a bowl; discard the seeds. Cool. Adjust the sweetness or tartness of the sauce with more sugar and lemon juice, as needed.
• Beat the cream until it holds a light peak. Sift the confectioners' sugar into the cream. Continue beating until the cream holds a holds a soft, but firm peak. Gently fold raspberry sauce into the whipped cream until blended. Store in an airtight container in the refrigerator until needed.

CHEDDAR CHEESE PUFFS

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
• Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
• Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
• Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.

AUNT NANCY'S CHEESE PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cream cheese, onion, and egg yolks in a large bowl; beat with an electric mixer until blended. Spread cream cheese mixture evenly on bread and lightly sprinkle with paprika. Place on baking sheets.
• Bake in the preheated oven until cheese puffs start to slightly brown, 10 to 15 minutes.

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.

SOUR CREAM CHEESE PUFFS

Steps:

• In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended. , Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup. , Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.