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Makes:
about 24 to 26Preparation Time:
15 minutesCooking Time:
30 minutes
Ingredients :
1/2 cup125 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
1/2 cup125 mLwater
1/3 cup75 mLbutter, cut in small pieces
3/4 tsp4 mLsalt
1/4 tsp1 mLpepper
1 cup250 mLRobin Hood® All Purpose Flour
4eggs
1 cup250 mLgrated old Cheddar cheese
2 tbsp30 mLgrated Parmesan cheese
Pinch ground nutmeg (optional)
Directions :
1 : In a saucepan, combine evaporated milk, water, butter, salt and pepper. Bring to a boil. Remove from heat and stir in flour all at once, stirring until dough forms a ball. Return to medium heat, and cook, stirring for 2 to 3 minutes.
2 : Remove from heat and transfer dough to a bowl. Cool mixture 5 minutes. Add 3 eggs, one at a time, beating each one in completely. Beat the fourth egg separately and add approximately half of egg (use remaining beaten egg to lightly brush puffs). Stir in both cheeses and nutmeg.
3 : Drop dough (about 4 across and 6 down) in 1 ½ tbsp (22 mL) mounds onto a parchment-lined baking sheet. Brush lightly with remaining beaten egg. Bake in a preheated 400ºF (200ºC) oven for 28 to 30 minutes, until puffed and golden brown. Remove to a wire rack. Serve warm or at room temperature.
Tip(s)
Puffs can be baked one day ahead of time, packaged when cool and refrigerated. Reheat in a pre-heated 350º (150ºC) oven for 10 minutes
Puffs can be frozen for one week. Reheat as above, but for 15 minutes or until hot and slightly crispy
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