These cheese puffs are super easy to make and go perfectly with any kind of meal. You can have them for breakfast, with dinner – instead of bread, for snack, for brunch, for every occasion you can think of.
I usually make these when having people over, cause finger food is the best for a party with more than 5 people. It is easy to maintain, people enjoy one-bite food, without the complications of using knifes and plates, therefore – less dishes for you to wash afterwards.
То give your guests variety, just serve these puffs with a few different dips!
Ingredients for cheese choux (makes 25 puffs):
200 ml. (5 fl. oz) water
100 grams (2 oz) butter
120 grams (2,8 oz) plain flour
A pinch of salt
3 large eggs, beaten
110 grams finely shredded cheddar cheese
200 ml. (5 fl. oz) water
100 grams (2 oz) butter
120 grams (2,8 oz) plain flour
A pinch of salt
3 large eggs, beaten
110 grams finely shredded cheddar cheese
To make the dough:
Preheat your oven to 180 C (350F) fan-forced.
Add water and butter into a medium sized saucepan and bring to the boil over medium high heat. Add the flour and salt into the saucepan all at once and start beating with a wooden spoon until the batter thickens and begins to pull away from sides of the pan.
Remove from the heat and add the eggs one at a time, mixing until batter is completely smooth. Add cheese and mix to combine.
Line a baking tray with parchment paper.
Put the batter into a piping bag and pipe it into medium size round balls, as you leave room between the profiteroles.
Bake for about 30 minutes or until crisp and golden brown on the outside.
Serve warm or cold with your favorite dip.
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