i recently discovered sincerely brigitte cheeses at a local supermarket. they looked interesting, so i decided to try the garlic basil flavor. it was love at first bite! the flavors were really pronounced so that i could taste each one separately, but they also came together perfectly. it was like some kind of really fancy multi-component appetizer had been melted down and re-formed into a single block of cheesy goodness.
so the next time i was in the store, i decided to try another flavor: chipotle cheddar. again, it was so good. the mild cheddar made a great backdrop for the smoky and spicy chipotle flavor. but this time, instead of eating the entire block of cheese plain (not that i wouldn’t have enjoyed that immensely), i wanted to find something exciting to do with it. well, imagine my excitement when just a day later, joy posted a delicious-looking cheese puff recipe. so i adapted joy’s recipe, swapping out the flavors to highlight my new cheese, and it was a huge success.
these little cheese puffs were light and fluffy, with just the right amount of kick from the cheese. they would be great as an appetizer to a fancy dinner, for a snack during the day, or even as a side for breakfast or brunch. they can be served with jam, butter, mustard, cheese (yes! more cheese!), or anything else you can think of.
light and fluffy cheese puffs with a bit of smoky heat.
- 1 cup water
- 6 tablespoons unsalted butter
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon mustard
- 1 cup all-purpose flour
- 5 eggs
- 1 cup grated chipotle-flavored cheddar cheese, like the one here
- preheat the oven to 450°f and line a baking sheet with parchment paper.
- in a medium saucepan, stir together the water, butter, salt, pepper, and mustard. heat the mixture, stirring, over medium heat until the butter is melted and it all starts to bubble. lower the heat and add the flour, and stir until the mixture comes together and pulls away from the sides of the pan. continue to cook and stir the dough over low heat for about five minutes, until it starts to steam and smell a little bit nutty.
- transfer the dough into the bowl of a stand mixer fitted with the paddle attachment. beat on medium speed for about a minute to release some of the heat, then add the eggs one at a time, beating after each addition until combined. fold in the cheese.
- spoon the dough into a piping bag (no tip necessary - just a wide hole) and pipe it onto the prepared baking sheets in circles that are about 1½ inches across and ¾ inch tall. bake the puffs for about 20 minutes, until they are golden and moist but not gooey on the inside.
- take them out of the oven and let the puffs cool completely.