Ingredients for Cheese Puffs
- 1 C. water
- 1/2 C. butter
- 1 c. flour, sifted
- 1 t. salt
- 1 t. ground mustard
- 4 eggs
- 8 – 10 drops tobacco sauce
- 1 c. cheddar cheese
- shaved parmesan cheese for topping (about 1/4 C.)
Preheat the oven to 400°. Sift flour, ground mustard and salt into a small mixing bowl. Have eggs close at hand, with one cracked into a small bowl to avoid getting shells in your dough.
Add tobasco to water in a large saucepan and mix, add butter and bring to a boil over medium high heat.
When butter is completely melted, turn off the heat and add the flour mixture, stirring with a wooden spoon until mixture forms a ball.
At this point you can transfer to an electric mixing bowl, or beat by hand, adding one egg at a time to form a shiny paste. It is important to work quickly so that the eggs don’t cook before they get incorporated into the dough. Add the cheddar cheese.
Using two spoons, drop dough in two inch balls onto a cookie sheet lined with Silpat or parchment paper. Top each puff with shaved parmesan and bake for 20 to 25 minutes until golden on the outside and airy in the middle. I like to poke these with a skewer after they have been cooking for about 20 minutes so that steam can escape and they don’t deflate when taken out of the oven. Makes about 25 puffs.