Friday, May 3, 2013

Holey Cow Cheese Puffs

Cheese Puffs

When I think "cheese puff" my mind goes to the quintessential road snack of choice; cheesy poofs. This recipe is kind of like Cheetos' classy French cousin, without all of the unwanted, neon orange residue.

Made with Central Coast Creamery's Holey Cow, these cheese puffs are pillowy and creamy when you bite into them. They are great to pass during cocktail hour and pair beautifully with oysters and an oaky Chardonnay. Like Cheetos, they are also fun to throw at your friends.

1 cup water
6 tablespoons Lucky Layla butter
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 cup all purpose flour, plus more for baking sheets
1 tablespoon Dijon mustard
4 eggs
6 oz Holey Cow, or 1 cup grated
Fresh rosemary

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425. Butter and flour 2 large baking sheets. Combine water, butter, a dash of paprika, salt, and pepper in a medium pot; bring to boil over medium-high heat. Add 1 cup flour and stir vigorously with wooden spoon until mixture forms a smooth ball and a film forms on the bottom of the pot, about 1 minute. Remove from heat. Beat in mustard and then eggs 1 at a time. Prepare yourself for an arm workout! Lastly, mix in grated cheese.

Drop batter by heaping teaspoonfuls onto prepared sheets, spacing about 1 1/2 inches apart; bake 15 - 17 minutes total. After about 10 minutes, reverse position of baking sheets and bake until puffs are golden brown, about 5 - 7 minutes longer. Garnish with fresh chopped rosemary and paprika, serve warm.

* Revised from Bon Appétit


Kathryn said...

1 cup grated? Is there something missing here?

Kerrisa said...

Hi Kathryn, the recipe calls for 6 oz of holey cow, which makes 1 cup grated. Sorry for the confusion. ;)

Cows in Repose on Veldhuizen Family Farm. Dublin, TX