*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe really worked well. I read the one review ahead of me who said they turned into cookies and I have to admit that mine didn't do that. The only thing that was confusing was the matter of the eggs. You're going to separate and reserve 1 egg. The egg yolk you will mix with 2 Tablespoons of milk to make the glaze and the white you're going to beat into the mix. When you incorporate the eggs do so one at a time. Ensure that you mix them all very well after each addition. When I piped them out I just used a Ziploc bag that I cut a 1/2 inch tip off one corner then piped them out. Don't flatten them make nice little mounds. I also added a pinch of baking powder just to ensure they puffed up. It works everytime. I'm too much of a puss not to do that! Happy Baking!
These came out great! The recipe -- which is really justcream puffs with cheese added -- is foolproof if you follow it correctly. Make sure the oven is hot enough and make sure you beat each egg in completely before you add the next. You can't rush things or you get cookies like another reviewer said. I made mine a little smaller than ping-pong balls poked a hole in each and piped in fillings: crab salad bacon-cheese dip and Borsin cheese spread. Yum!
This recipe is good - no doubt. But I made a 2nd version using already bought flaky biscuit dough and just adding the cheese and herbs/spices and then followed baking directions. What a time saver! Sandra Lee - whatch out!
I doubled the recipe following the recipe exactly but did not use leftover egg yolk for puff tops. Dropping dough by teaspoons made the "puffs" flat. Next batch I used a ziploc bag snipped the corner and piped the dough out in small drops; baked one sheet at a time. This was successful but it did take a long time. I liked them but my daughter's class thought they were a bit spicy.
With puffs like this you have to watch the weather. If it is rainy and cloudy they will not always puff. I used the pepper cheese and my husband loved them. Dropped them from a pastry tube and they puffed fine. I am going to play with this with some other cheeses and let you all know how they turn out!
This recipe turned out great but I was wondering if you could let these turn cold then reheat them because my daughter has to do a project on french cuisine and I haped that she could bring them to school and then reheat them in the oven there?