Cheese Puffs With Salsa Cream Filling Recipes

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:

• 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:

• 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:

• 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.