Cheese Puff Crown Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
• Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
• Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
• Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

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.

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.

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Bring the corn, butter and salt to a simmer in a medium saucepan over medium heat. Reduce the heat to low, add the flour and stir with a wooden spoon until the mixture is smooth and begins to pull away from the sides of the pan, about 2 minutes.
• Scrape the dough into a bowl; let cool slightly. Add the eggs one at a time, stirring well between each addition. Stir in the cheese and chives. Chill the dough 15 minutes.
• Scoop tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Sprinkle with more cheese. Transfer to the oven and bake until golden brown and puffy, 20 to 25 minutes. Serve warm.

Steps:

• Thaw three puff pastry sheets (save remaining sheet for another use). Unfold pastry; cut each into four squares. Gently press squares into greased jumbo muffin cups, pulling corners up and out of cups; press corners down onto muffin pan. , In a small bowl, combine the flour, pecans, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle 1 heaping tablespoonful into each muffin cup. , In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs on low speed just until combined. Stir in vanilla. Spoon into pastry cups., Bake at 400° for 20-25 minutes or until filling is almost set and pastry is golden brown. Cool completely on wire racks. Refrigerate, uncovered, for 1 hour or until set. , For glaze, in a small bowl, combine confectioners' sugar and enough water to achieve a drizzling consistency. Garnish crowns with fresh berries if desired; drizzle with glaze. Refrigerate leftovers.

Steps:

• Heat oven to 425 degrees. Grease bottoms and sides of 12 jumbo muffin cups, 3.5 x 1.75 in., or 6-oz custard cups with shortening.
• Place 1 sheet of could puff pastry on lightly floured surface. Cut into four squares. Press each square gently into muffin cup, pulling the four corners up and out of cup. Press corners down on muffin pan. Repeat with remaining sheets of puff pastry.
• Mix flour, pecans, brown sugar, and cinnamon in a small bowl. Cut margarine into the mixture, then put a heaping tablespoon in the bottom of each pastry cup.
• Beat cream cheese and sugar in medium bowl with electric mixer on high speed about 2 minutes or until fluffy. Beat in eggs, one at a time. Beat in vanilla. Pour about 1/3 c of the cream cheese mixture into each cup (on top of the pecan mixture).
• Bake 15 minutes.
• Reduce oven temperature to 375 degrees. Bake 5 to 7 minutes longer or until pastry is golden brown. Cool 15 mins., then remove from pan. Refrigerate uncovered about 1 hr or until chilled; cover and continue refrigerating no longer than 48 hours.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
• Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
• Bake in the preheated oven for 8 minutes. Allow to cool slightly.
• Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
• Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
• Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
• To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.

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.