Whenever I'm having a down day, I like to go to Chapters and peruse the cookbook section of the store. Don't judge me...it's where I find inspiration, and every so often I find a really good deal. Like this one:
Since this is another kitchen bible, it was an offer too good to pass up. The big question then became, with so many great recipes which would I make first?
I decided that since I had a holiday party to attend I would use Julia's knowledge to create a delicious appetizer and settled on Petits Choux au Fromage. More colloquially...cheese puffs.
I chose to go with cheese because I wasn't quite ready to take on the task of making large dessert puffs (also, I had parmesan cheese in the fridge that needed to be used up before going on holiday)...but the basic process is still the same. The batter is identical, with the exception of an extra teaspoon of sugar and a less salt in the case of dessert puffs. According to Ms. Child, puffs are a wonderfully useful invention. They can be either appetizer, entree, or dessert; and once you get the hang of the process you can have them in the oven within 30 minutes of starting to make the batter.
Also, who doesn't want to be known as "the person who brings cheese puffs to the party"?
After reading the recipe thoroughly (a very important step whenever you're trying something for the first time) I was ready to go. Here's what you'll need to do to make your own:
Step 0: Preheat your oven to 425 F.
Step 1: Combine 1 cup water, 6 Tbsp butter (3/4 stick), 1 Tsp salt, 1/8 Tsp pepper, and a pinch of nutmeg in a medium sized pot. Slowly bring to a boil, and boil until the butter is melted.
Step 2: Remove from heat and pour in 3/4 cup flour. Beat vigorously to blend thoroughly. Then beat over moderately high heat for 1-2 minutes until the mixture forms a mass and begins to film the bottom of the pan.
Step 3: Remove from heat and make a well in the center of the paste. Break 1 egg into the centre of the well and beat into the paste until it has absorbed. Do the same with 3 more eggs (4 eggs total); adding one at a time. After all the eggs are added, beat a moment more to be sure it is well blended.
Step 4: Add 1 cup grated cheese (I used parmesan).
Step 5: Either squeeze (using a pastry bag) or spoon batter onto a greased cookie sheet. Mounds should be about 1 inch in diameter.
Step 6: Bake in the upper and lower thirds of the oven for 20 minutes (until they are golden brown and are firm and crusty to the touch).
Step 7: Remove from oven and pierce the side of each puff with a sharp knife. Set the puffs back in the turned off oven and leave the door ajar for 10 minutes.
Final step....enjoy!
Step 0: Preheat your oven to 425 F.
Step 1: Combine 1 cup water, 6 Tbsp butter (3/4 stick), 1 Tsp salt, 1/8 Tsp pepper, and a pinch of nutmeg in a medium sized pot. Slowly bring to a boil, and boil until the butter is melted.
Step 2: Remove from heat and pour in 3/4 cup flour. Beat vigorously to blend thoroughly. Then beat over moderately high heat for 1-2 minutes until the mixture forms a mass and begins to film the bottom of the pan.
Step 3: Remove from heat and make a well in the center of the paste. Break 1 egg into the centre of the well and beat into the paste until it has absorbed. Do the same with 3 more eggs (4 eggs total); adding one at a time. After all the eggs are added, beat a moment more to be sure it is well blended.
Step 4: Add 1 cup grated cheese (I used parmesan).
Step 5: Either squeeze (using a pastry bag) or spoon batter onto a greased cookie sheet. Mounds should be about 1 inch in diameter.
Step 6: Bake in the upper and lower thirds of the oven for 20 minutes (until they are golden brown and are firm and crusty to the touch).
Step 7: Remove from oven and pierce the side of each puff with a sharp knife. Set the puffs back in the turned off oven and leave the door ajar for 10 minutes.
Final step....enjoy!
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| I hope these are a hit at my party...... |
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