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Blue Cheese Puffs

Source of Recipe


Sunset, November 1997






List of Ingredients



• 1/4 cup butter or margarine
  
• 3/4 cup all-purpose flour
  
• 3 large eggs
  
• 2/3 cup crumbled blue-veined cheese such as Roquefort, Stilton, or Maytag Blue
  






Instructions



1. In a 2- to 3-quart pan over high heat, bring 3/4 cup water and butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add eggs, one at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese, then let stand for 15 minutes.
   
   
2. Evenly space 24 equal mounds of dough (about 1 rounded tablespoon each) on a buttered 12- x 15-inch baking sheet. Bake in a 400° oven until puffs are dry and richly browned, about 30 minutes.
   
   
3. Loosen puffs from pan. (If making ahead, let puffs cool on a rack, then wrap airtight up to 1 day or freeze up to 2 weeks. Reheat thawed puffs on baking sheet at 350° until warm, about 3 minutes.)
   
   Makes 24 puffs,
   about 8 servings.