Toffee Cheese Puffs Recipes

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 3/4 cup chopped toffee bars.
• Pour into crust; sprinkle with remaining chopped toffee bars.
• Bake 35 to 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

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:

• Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.

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:

• Make the cheese puffs: Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper. Bring 1 1/4 cups water, the butter and 1 teaspoon salt to a simmer in a medium heavy-bottomed saucepan over medium heat, stirring until the butter melts. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Continue cooking, stirring vigorously, until the dough is no longer sticky, 1 to 2 more minutes. Remove from the heat and let cool 2 to 3 minutes.
• Transfer the dough to a stand mixer fitted with the paddle attachment; beat in the eggs one at a time on medium-high speed until the dough is smooth. Add the celery salt and a few grinds of pepper and beat 1 more minute. (The dough should be tight and stiff.) Beat in the gruyere.
• Transfer the dough to a large pastry bag fitted with a 1/2-inch round tip. Pipe 1 1/2-inch mounds of dough 2 inches apart onto the prepared baking sheets (about 18 per sheet). Smooth the tops of the dough mounds with a damp finger. Transfer to the oven and bake until puffed and golden, about 30 minutes, switching the position of the pans halfway through. Turn off the oven. Remove the baking sheets and use a needle or toothpick to poke a hole in each puff to release steam. Return to the oven until crisp, about 20 more minutes. Remove from the oven and let the puffs cool completely on the baking sheets.
• Meanwhile, make the cheese spread: Beat the cream cheese, goat cheese, garlic, parmesan and herbs with a mixer until smooth. Season with salt and pepper. Clean out the pastry bag and fill with the cheese spread.
• Assemble the tower: Arrange a 7-inch circle of cheese puffs on a platter, using the cheese spread to secure them to the platter. Fill the base circle with more puffs for stability, then continue building a cone-shaped tower of smaller circles, using the cheese spread to attach the puffs. Garnish with thyme sprigs and parmesan. The tower will keep at room temperature for up to 1 hour.

Steps:

• Preheat oven to 250°F Line a jelly roll baking pan with non-stick foil.
• Spray a very large metal mixing bowl with cooking spray.Fill with the cheese puffs and set aside.
• Combine brown sugar,margarine, and corn syrup in a medium high saucepan.
• Bring to a boil, reduce to low, and cook five minutes, stirring often. Watch carefully that it does not boil over.
• Remove from heat and stir in Baking soda. It will foam for a bit and turn creamy in color.
• Immediately pour mixture over the cheese puffs. Use two large spoons to toss thoroughly to coat.Spread out on the prepared baking pan and bake for 1 hour, stirring every 15 minutes to separate. When done, stir one last time to separate. Pour onto parchment paper and spread in a single layer to cool.
• Seal these snacks tightly to store.

Steps:

• Heat the oven to 425 degrees. Arrange two racks so they are evenly spaced in the oven.
• In a small saucepan, heat 1 cup milk with the butter, 1 teaspoon salt and 1 teaspoon pepper over medium just until bubbles start to form around the perimeter and the milk is scalded. (Don't allow it to boil.)
• Add the flour all at once and beat the mixture vigorously with a wooden spoon until it comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add 4 eggs, the Parmesan and pecorino, and pulse until the eggs and cheeses are completely incorporated.
• Line two sheet pans with parchment paper. Working in batches, spoon the dough into a large pastry bag fitted with a 5/8-inch round pastry tip or a large, gallon-size resealable bag, snipping off a lower corner before piping.
• Pipe the dough onto the sheet pans in 1 1/4-inch-wide, 3/4-inch-high mounds, setting them each 1 inch apart. (You can also use two spoons to scoop the mixture and shape the puffs.) The mounds should be shaped like huge chocolate kisses. Using a wet finger, lightly press down the swirl on top of each puff.
• Prepare the egg wash: In a small bowl, whisk the remaining egg with the remaining 1 teaspoon milk until combined. Brush the top of each puff lightly with the egg wash and sprinkle with the remaining pecorino; season with salt and pepper.
• Bake the cheese puffs until browned, about 15 to 20 minutes, rotating the pans halfway through baking. Serve hot. (If preparing the cheese puffs in advance, you can bake them off, allow them to cool, then freeze them in a sealed resealable bag. Reheat them on a parchment-lined baking sheet at 375 degrees for 10 minutes.)