Cheese Puffs (French)
This is a great way to use up leftover Choux pastry to make quick and easy puffy cheese appetizers.
Yield
4 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | Basic Pâte à Choux - Quick Change Pastry (Puffs) | |
| 1 | cup |
swiss cheese
shredded |
|
| 1 | each |
eggs
beaten with 1 teaspoon of water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml | Basic Pâte à Choux - Quick Change Pastry (Puffs) | |
| 237 | ml |
swiss cheese
shredded |
|
| 1 | each |
eggs
beaten with 1 teaspoon of water |
|
Directions
Mix leftover Pâte à Choux (Quick Change Pastry for making cream puffs) with ¾ cup of the cheese.
Drop by the teaspoonful onto a baking sheet.
Brush to shape with egg wash. Top with the remaining cheese.
Bake in preheated 425 degree F oven for 25 to 30 minutes until browned.
For extra crispy cheese puffs, remove from oven and cut a small slit into each puff then return to the oven for another 10 minutes (heat turned off but still warm).
