Recipe courtesy of www.findmyrecipes.com
Light and airy and oh-so-hard to put down, cheese puffs just might be one of the ultimate indulgences. We found an easy and delicious recipe for this party favorite that had us craving more. When making this recipe, use strongly flavored cheddar. English, Irish or Canadian are good choices. For the sea salt, fleur de sel is our favorite, but use what’s already in your pantry. You make these up to a month in advance. Freeze them in an airtight container and when you’re ready to serve, reheat uncovered in a 375 degree oven until they’re hot and crispy (about five minutes.)
Delicious…
 Yield: Makes 48 puffs; 12 to 14 servings
 Ingredients
- 1/2  cup (1/4 lb.) butter, cut into chunks
- 1 1/2 cups all-purpose flour
- 1 1/2Â cups of water
- 6Â large eggs, beaten to blend
- 1 1/4 cups shredded sharp cheddar cheese
- 1 1/2 teaspoons fresh-ground pepper
- Coarse sea salt
 Preparation
1. 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.
2. Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip.(if you don’t have a pastry bag, fill a Ziploc bag with the dough, seal it, and snip one of the bottom corners off.) Â
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.
3. Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm.
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