By Yankee Magazine
Mar 24 2003
Serve these quick and tasty cheese puffs hot from the oven or cooled to room temperature. Store leftovers in the refrigerator.
5 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried dill
1 cup water
1 cup all-purpose flour
1 cup grated Swiss or cheddar cheese
5 large eggs at room temperature
Preheat the oven to 425 degrees F. In a medium saucepan, combine butter, salt, pepper, dill, and water. Bring to a boil and stir until the butter melts. Reduce heat to low, and add flour all at once. Cook over low heat, beating constantly with a wooden spoon for about 1 minute, until the pudding-like mixture pulls away from the sides of the pan.
Remove from heat, add cheese to pan, and beat with the wooden spoon until well blended. Add 4 of the eggs, one at a time, beating each into the mixture until well blended. Continue beating until the mixture is shiny and smooth.
Drop batter by half teaspoons (for bite-size puffs) or heaping teaspoons (for larger puffs) onto a lightly greased cookie sheet. Beat remaining egg with 1 teaspoon water and use to brush tops of puffs. Bake in upper third of the oven for approximately 15 minutes or until puffs are doubled in size and golden.