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From Dorothy McNett's recipes at www.dorothymcnett.com. Cabernet Sauvignon, Merlot, Sauvignon Blanc all work well with this taste combination
for the pastry:
Whisk together flour, salt, and cayenne in a bowl. Mix in cheese. Put butter and water in a saucepan and bring to a boil. Remove from heat and immediately beat in flour mixture all at once. Return to low heat and beat vigorously until a soft ball forms and leaves the side of the pan. Cool slightly, then gradually add beaten eggs, beating between each addition. Continue beating until mixture is smooth and glossy. Allow to stand at room temperature about 10 minutes while you preheat oven to 425 degrees. Line a baking sheet with parchment or silicone mat. Pipe or spoon about 16 small mounds onto baking sheet and bake 15 minutes. Reduce to 375 degrees and bake 10- 15 minutes or until puffed and golden. Transfer to a wire rack and slit the side of each puff. Serve as is, or spoon filling into each.
Recipe created 1995-11-19.