For Easter Sunday, how about something elegant such as these Cheese Puffs, similar to a gougère, a French baked pastry dough filled typically with Gruyère, Comté, or Emmentaler cheese? My sister is headed to France so I made them in her honor. Sometimes they are even filled with mushrooms, beef or ham. These Cheese Puffs are as fabulous as they look and have the secret ingredient, Colman’s Mustardwhich gives it an extra zesty flavor. These are perfect for Easter and any holiday or spring or summer party. Happy holidays this weekend and enjoy!
1/4 cup water
1 stick (4 ounces) unsalted butter
1/2 tsp. salt
1 cup all-purpose flour
4 tbsp. Colman’s Dry Mustard Powder
4 large eggs, at room temperature
3/4 cup finely grated gruyere cheese
1/2 cup finely grated Parmigiano Reggiano cheese
1 package, 8 ounces cream cheese
1 cup sour cream
1/4 cup finely chopped chives
2. Combine 1/2 cup milk, 14 cup water, salt and butter in a medium saucepan over high heat. In a separate bowl mix together the flour and mustard. When the saucepan is at a rapid boil, add the flour mixture all at once and reduce heat to medium low. Keep stirring vigorously with a wooden spoon until the mixture forms a thick ball of dough and coats the sides of the pan, 2 to 3 minutes. The dough will be very smooth. Remove from heat and let cool to room temperature.
3. Beat in eggs one at a time, ensuring each egg is completely incorporated into the dough and becomes smooth before adding each egg. Add 1/2 cup gruyere and 1/2 cup cheese, beating until well mixed.
4. Spoon 1 tablespoon of dough or use a small ice cream scooper and drop on to parchment lined sheet pans. Using remaining milk and cheese, lightly brush the dough with milk and top with grated gruyere cheese. Leave approximately 1-inch each between each. Bake for 20 minutes until puffed and golden brown, turning halfway through. Cool on wire racks.
For filling, combine filling ingredients together in a small bowl. Spoon filling into a pastry bag fitted with a large star tip. Suggest using pastry tip 1M. When you are ready to fill the puffs, cut off top 14 of each puff, pipe cream cheese filling and replace top.
Note: You can freeze these after completely cooled up to 2 months. Reheat in the oven.
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