Hot Roquefort Cheese Puffs Recipes

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HOT CHEESE PUFFS



Hot Cheese Puffs image

Cheese appetizers that are sure to go quickly at your next party!

Provided by BEC

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 18m

Yield 12

Number Of Ingredients 7

1 French baguette, sliced into 1/4 inch rounds
2 egg whites
½ teaspoon baking powder
⅛ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven's broiler. Arrange the slices of baguette on a large baking sheet. Place under the broiler until lightly toasted, about 3 minutes. Set aside.
  • In a large glass or metal bowl, whip the egg whites until stiff. Gradually add the baking powder, salt, pepper and paprika while whipping. Fold in Cheddar cheese by hand. Spoon onto the toasted baguette rounds.
  • Broil for about 5 minutes in the preheated oven, or until the topping is lightly browned.

Nutrition Facts : Calories 131.3 calories, Carbohydrate 21.5 g, Cholesterol 4.9 mg, Fat 2.3 g, Fiber 0.9 g, Protein 6.2 g, SaturatedFat 1.2 g, Sodium 323.6 mg, Sugar 1 g

CHEESE PUFFS



Cheese Puffs image

"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

CHEESE PUFFS (GOUGERES)



Cheese Puffs (Gougeres) image

Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.

Provided by Carolyn Bunkley

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
½ teaspoon salt
½ teaspoon fresh ground black pepper
½ teaspoon dried thyme
½ teaspoon chili powder
1 pinch cayenne pepper
1 cup whole milk
1 stick butter (cut into 1/2 inch cubes)
6 large eggs (at room temperature)
½ cup grated Parmesan or Romano cheese
¾ cup grated Gruyere cheese
1 ounce pepperoni, diced
2 tablespoons milk
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
  • Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
  • Separate the white and yolk from one egg, reserving the yolk for glazing.
  • Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
  • Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
  • Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
  • Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
  • Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
  • Remove pans from oven and leave puffs on pans until cool enough to serve.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.5 g, Cholesterol 130.8 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 326.9 mg, Sugar 1.3 g

CHEDDAR CHEESE PUFFS



Cheddar Cheese Puffs image

Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.

Provided by Julia Moskin

Categories     appetizer, side dish

Time 45m

Yield 36 puffs

Number Of Ingredients 7

1 stick (8 tablespoons) unsalted butter, cut into pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs, at room temperature
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups (about 6 ounces) shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
  • Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
  • Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
  • Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams

CHEESE PUFFS



Cheese Puffs image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 40 puffs

Number Of Ingredients 10

1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash

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.

HOT ROQUEFORT CHEESE PUFFS



HOT ROQUEFORT CHEESE PUFFS image

Categories     Cheese

Number Of Ingredients 4

Roquefort Cheese
Worcestershire sauce
butter
bite size toast rounds

Steps:

  • Mix a block Roquefort cheese with a little Worcestershire sauce (1 tablespoon) and butter (1 tablespoon). Pile high on toast rounds or pie crust base. Bake at 450 until hot.

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