I hope everyone who celebrates Christmas had a great one! We kept it pretty Jewish, and celebrated Chanukah and Christmas in a Chinese restaurant near my in-laws’ house. It’s always great to spend time with family, but I got sick (again!), and then the baby got sick, which is both pitiful and adorable all in one. In the meantime, we’re in the throws of Chanukah, and it’s not over until Sunday at sundown. Sure, I could throw another fried delight at you, but fried food has been a little overkill lately. Also, I still have to do a post for Food Bloggers Recipe Swap, so I chose to feature Tara’s Multicultural Table’s French Cheese Puffs.
Mmm, I love cheese, but you already know this. I just learned this week that Chanukah is a traditionally a dairy holiday, so what could be more perfect than these delicately light appetizers? French Cheese Puffs are great for both Chanukah and New Year’s Eve!
You may notice my pictures look a tad bit different in both good ways and bad. I got a brand new camera (woot!) and a new lighting kit (double woot!) for a new business venture. I thought it would be perfect during these dark winter months for my food posts also! Well, I forgot to change my image format to RAW, and absolutely nothing can replace natural light. I’m still learning the ropes, but I’m sure pics will surpass my normal standard very soon.
So French Cheese Puffs – these delicious light cheese morsels? Yeah, that’s where it’s at. They remind me of Brazilian Cheese Biscuits, and can be eaten hot or cold. They are also super quick to put together, and I already had all the ingredients in my house! Please check out Tara’s Multi-Cultural Table. She has so many great recipes, it was really hard to choose just one!
Keep this recipe around, and pin this pic!
- 1 cup water
- 8 tablespoons unsalted butter
- Pinch salt
- 1 cup all purpose flour
- 4 large eggs
- 1 cup grated cheese - something on the hard and flavorful side, like Gruyère, reserve a couple of tablespoons for topping
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment or silpats.
- In a medium saucepan, bring the water, butter, salt, and pepper to a boil.
- Remove from heat and quickly whisk in the flour.
- Allow to cool to lukewarm.
- Transfer mixture to a standing mixer with a paddle attachment.
- Mix in the eggs one at a time, then the shredded cheese, reserving some for the topping.
- Using wet hands, break off a golf-ball sized ball of dough and roll between your hands to make smooth.
- Place on prepared baking sheet. Repeat with remaining dough, placing them 1 1/2 inches apart.
- Top with remaining shredded cheese.
- Bake in preheated oven until puffed and golden, 25-30 minutes.
- Serve warm or cool.