Appetizer Recipes
Horseradish Cheese Puffs
Horseradish Cheese Puffs are made with horseradish Cheddar cheese.
Ingredients
Egg Wash
- 1 large egg
- 1 teaspoon water
Puffs
- 1 cup water
- 6 tablespoons Cabot Unsalted Butter
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 5 large eggs
- 4 ounces Cabot Horseradish Cheddar, grated (about 1 cup)
Instructions
- Heat oven to 425 degrees F. Butter two baking sheets or line with parchment paper and set aside.
Egg Wash
- In small bowl, whisk together egg and water; set side.
Puffs
- In heavy saucepan, bring water, butter, salt and pepper to boil. Add all flour at once and stir vigorously with wooden spoon or rubber spatula until mixture is smooth.
- Transfer to mixing bowl. Stir in one egg at a time until completely incorporated. Continue stirring until mixture is smooth and silky. Stir in cheese.
- Using pastry bag with large plain tip or two small spoons dipped in warm water, form dough into small (1-1/4 inch) mounds, about 1 1/2 inches apart, on prepared baking sheets. Brush tops lightly with reserved egg wash.
- Bake for 10 to 12 minutes, or until puffed and golden.
Notes
Puffs can be made in advance and stored overnight at room temperature in airtight container; reheat at 350 degrees F before serving.
Attribution
Recipe and photo used with permission from:
Cabot Creamery Cooperative
Recipe courtesy of Chef Jeffrey Weiss.