Cheese Puffs With Salsa Cream Filling Recipes

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:

• Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
• Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
• Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
• Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.

Steps:

• Preheat oven to 425*.
• Grease 2 baking sheets.
• To make dough: In a heavy 2 qt.
• saucepan, combine 1 cup water with butter, salt, pepper,and nutmeg.
• When butter has melted and water is boiling, remove pan from heat andd beat in flour all at once with a wooden spoon.
• Stir vigorously until the mixture forms a ball and leaves sides of pan.
• (If it doesn't, return pan to heat and beat hard 1 to 2 mins., until it forms a ball).
• Off of the heat, beat in 4 eggs, 1 at a time until each is thoroughly incorporated.
• Beat in 1 cup of grated cheese.
• Transfer the dough to a pastry bag fitted with a plain 1/2" tip.
• Pipe rounds on the prepared baking sheets, each about 1 inch in diameter, 1" high, and 2" apart.
• With a pastry brush, very carefully brush the tops of the rounds with some of the egg wash, being sure not to let any drip onto the baking sheets.
• (It will act like glue and prevent puffs from puffing).
• Sprinkle the remaining cheese over the tops of the rounds.
• Bake for 20 to 25 mins.
• or until golden and crisp.
• Remove from the oven and turn off the oven.
• With the tip of a small, sharp knife, pierce the top side of each puff, then return the baking sheets to the oven to dry for 10 mins.
• Remove and let cool on wire racks.
• While the puffs are baking or as they cool, make the filling: Drain the salsa.
• In a bowl combine the cream cheese with half of the drained salsa.
• Add salsa to taste.
• With a small sharp knife, cut off the top half of the puffs.
• Spoon filling into each puff and place the tops of the puffs back on.

Steps:

• In a bowl, combine all ingredients; mix well. Roll into 1-in. balls. Place at least 1 in. apart on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until lightly browned. Serve warm.

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.