Cheese puffs are a delicious appetizer. They are an easy treat that has more complicated science than some may think. Even so, it doesn’t take a chemistry genius to make them.
In 2020, Duct tape holds the world together, but in the realm of cooking, the protein binds everything. In most cheese puff recipes, the base is prepared from either bread or flour. Depending on the method, baking soda could also be used, usually when the base is bread rather than flour.
Cheddar is the cheese most often added for cheese puffs. Often sharp cheddar is used, as is mustard, and to add more of a flavor, Worcestershire sauce is sometimes used. Why cheddar, you may ask? Cheddar, although it has numerous varieties where its sharpness ranges from mild to biting, often has a somewhat natural taste, near to hazelnut.
Although a pastry is quite savory, cheese puffs and the sophisticated taste of cheddar gives the puffs a creamy, tangy flavor without a lot of ingredients. However, their very innocence makes them extremely customizable because you can add one or two ingredients to an initial batch of cheese puffs.
- 3/4 Cup All-Purpose Flour
- 2 tbsp butter
- 1-3/4th sharp cheddar cheese
- onion and garlic powder
- 3/4th tsp ground mustard.
- 6 eggs
Procedure for cheese puffs:
- Start by preheating your oven to 370 degrees Fahrenheit.
- Mix 1-3/4th cup sharp cheddar cheese with 3/4th cup of all-purpose flour. Soften 2 tbsps of butter and add in the mixture. Add 3/4th tsp of ground mustard.
- Mix them all in a bowl.
- Add eggs one by one and keep blending the mixture.
- Use a spoon to get the shape going. Roll the mix into a 1-inch ball.
- Once you have balls formed, place them on an un-greased baking sheet with an inch gap.
- Bake them at 370 degrees for fifteen minutes or until golden brown.
- If you want something tangier, try adding onion or garlic powder.