Subj : BH&G 1934
To   : ALL
From : DAVE DRUM
Date : Fri Feb 26 2021 11:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blue Cheese & Pine Nut Puffs
 Categories: Breads, Nuts, Cheese, Herbs
      Yield: 25 Servings
 
      1 c  Water
    1/2 c  Butter
      1 tb Snipped fresh thyme
    1/2 ts Sea salt
    1/8 ts Fresh ground black pepper
      1 c  All-purpose flour
      4 lg Eggs
      2 c  Fine crumbled Roquefort or
           - other blue cheese
      1 c  Fine shredded Gruyere
           - cheese
    1/4 c  Pine nuts; toasted *
 
  Set oven to 400ºF/205ºC.
  
  In a medium saucepan combine the water, butter, thyme,
  salt, and pepper. Bring to boiling. Immediately add flour
  all at once; stir vigorously. Cook and stir until mixture
  forms a ball. Remove from heat. Cool for 10 minutes. Add
  eggs, one at a time, beating well with a wooden spoon
  after each addition. Stir in Roquefort cheese, Gruyere
  cheese, and pine nuts.
  
  Line two baking sheets with parchment paper. Transfer
  dough to a pastry bag. Pipe 1-inch mounds of dough, 1"
  apart, onto prepared baking sheets. **
  
  Bake about 20 minutes or until golden and firm, rotating
  sheets halfway through baking if necessary for even
  browning. Serve warm or at room temperature.
  
  Yields: about 100 puffs
  
  FROM THE TEST KITCHEN: Prepare as directed, except cool
  completely. Transfer to an airtight container; cover.
  Freeze for up to 1 month.
  
  To serve, set oven to 375ºF/190ºC. Bake frozen puffs
  about 5 minutes or until warm.
  
  * To toast pine nuts, in a medium skillet cook nuts over
  medium heat about 3 minutes or until toasted, shaking pan
  frequently. Turn out onto paper towels; cool.
  
  ** We used a 1/2" open star tip for piping.
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I found it on Real Recipes.
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