‘You have to be a romantic to invest yourself, your money, and your time in cheese.” Anthony Bourdain
On the weekends, we treat ourselves, especially on Sundays. Sundays are Fun Days in our home. I bake the indulgent sweets on the weekends in order to enjoy them on Sundays, there is no counting calories in our house by the time we see the end of the week. I want to be able to relax at least on one day a week, and mornings start with lots of Turkish coffee and long conversation on just about anything. After that, I am ready to eat something warm and rich.
These cheese puffs are the ultimate comfort food. I keep a stockpile of them in the freezer to pop in the oven for a quick reheat at a moment’s notice. They are perfect for breakfast, but can also be served as additions to supper and as snacks. I love them with sharp cheddar cheese but any cheese or combination of would do. Let me tell you how to make these fun and cheesy beauties!
CHEESE PUFFSCourse: Breads and yeast pastry
1 cup of milk
1 stick of unsalted butter
1 cup of flour
pinch of salt
1/2 cup of grated parmesan cheese
1 cup of grated sharp cheddar cheese
- Preheat the oven to 350 F; line your baking sheet with parchment paper and set aside.
- In a medium saucepan heat milk, butter, and salt but do not let the mixture to boil. Add flour all at once and using wooden spoon stir until the flour is fully incorporated. It will start to get stretchy. Remove from the stove (this process will not take more than 5 – 6 minutes)
- Place the dough in a stand mixer or use your hands. Add the eggs to the dough, parmesan and cheddar cheese, Turn the mixer to medium and paddle for about 30 seconds to incorporate the eggs and cheese.
- Using an ice cream scoop or two spoons together, scoop out balls of dough and place them about 2 inches apart on the baking sheet. Sprinkle with extra cheese on top as desired and bake for 30-40 minutes, rotating the sheet midway through baking time, until the puffs are brown. Cool for about 10 minutes and serve immediately. Baked puffs can be stored in a freezer for up to 3 weeks, just refresh them in the oven for about 8-10 minutes at 300 F, until warmed through.