Ingredients

How to make it

  • In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil.
  • Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps.
  • Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery.
  • Stir in cheese and pepper.
  • Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip.
  • Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.)
  • Sprinkle each mound with a few grains of coarse sea salt.
  • Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm .
  • The puffs can be made up to 1 month ahead and frozen; cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375° oven until crisp and hot, about 5 minutes.

Reviews & Comments 3

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  • 22566 6 years ago
    A wonderful presentation,alone or under a Newburg.

    Thank-you

    Kind Regards
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    " It was excellent "
    greenlord ate it and said...
    Sounds really good and conveniant. Added for christmas potluck :)
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    love them cheese puffs thanks
    Was this review helpful? Yes Flag

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