While I support the cause, I think moustaches are cheesy. With that in mind, I made these savory choux puffs with a home-made cheese dip.
Does your boyfriend or significant other have a moustache growing for the Movember? Are you a little jealous? I can’t help you grow one, but I can get you 15% off moustache paraphernalia.
The cool folks over at Mortimer Snodgrass (what a name, eh?) want to give all you cool people 15% off their entire store until December 31st, 2012. If you’ve never been over to Mortimer’s, your kind of missing out. They have really cool gift ideas, and lots of awesome gadgetry (the kitchen stuff being my favorite.
Where: Mortimer Snodgrass (http://www.mortimersnodgrass.com)
What: 15% off your purchase
How: Use this coupon code at check-out: snodlicious
Expires: December 31, 2012
… Now that I’ve helped you start your Christmas shopping, lets get on with the recipe:
Savoury Choux Puffs w/ Cheese Dip
(recipe makes ~ 24 puffs, or moustaches… whichever you prefer)
1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt
1 cup eggs (4 large eggs)
*recipe borrowed from SteamyKitchen
1/2 cup of cheddar cheese, shredded
2 tablespoon milk
1/2 cup cream cheese
1/2 tablespoon chicken seasoning (such as Knorr Vegeta)
1/2 tablespoon paprika
1 tablespoon dried parsley
Preheat oven 425F.
For the choux (pronounced like SHOE… yep, just like the things you wear on your feet):
1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly. Carefully watch and you’ll see that the flour starts absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two. At this point, I remove the pot from the stove. When the dough comes clean off of the sides of your pot, this is an indicator your dough is ready for step two.
2. Transfer the dough to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you’re using a hand mixer. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) I used a cool silicon multi-purpose mold, and piped the dough into the cavities (just to put a little twist on things).
You can take the easy way out and pipe out little round puffs.
Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs. You want them to turn a golden brown color, and rise about twice the size.
For the cheese dip:
In a small sauce pan, combine milk and cheddar cheese. Heat on low heat, just until the cheese is melted (stirring constantly to avoid burning). Allow to cool slightly.
In the bowl of a mixer, combine cream cheese and seasonings. Using your whisk attachment, mix on medium until light and fluffy. Carefully add melted cheese, and whip until the mixture comes together.