Subj : 10/16 World Food Day - 2
To   : All
From : Dave Drum
Date : Fri Oct 14 2022 11:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: World's Best Cheese Puffs
 Categories: Breads, Dairy, Cheese, Vegetables
      Yield: 40 Puffs
 
      8 tb Unsalted butter
    1/2 c  Water
    1/2 c  Milk
      1 c  Flour
    1/2 ts Salt
      1 ts Sugar
      4 lg Eggs
      1 c  Wisconsin limburger cheese;
           - grated
      2 tb Chives; sliced
     16 oz (2 tubs)Wisconsin aged brick
           - spread; room temp
 
  In 2 quart heavy pan, combine butter, water and milk.
  Sift together flour, salt and sugar. Set aside. Bring
  butter mixture to a rolling boil. Remove from heat and
  add flour mixture to it all at once. Stir with wooden
  spoon to incorporate dry ingredients. Return pan to
  medium-high heat and cook, stirring, for about 1 minute,
  until mixture forms a ball and coats the sides of pan
  with a thin film.
  
  Mix dough for a minute or so to cool slightly. Add eggs,
  one at a time, completely incorporating each before
  adding next. Beat until dough is thick and ribbony. Add
  grated limburger and chives. Mix. Cool dough to room
  temperature.
  
  Set oven to 400ºF/205ºC.
  
  Fill pastry bag with dough. Line heavy cookie sheet with
  parchment paper, anchoring it to tray with dab of dough
  at each corner. Pipe 30 to 40 2" dough rounds about 2"
  apart. Bake 10-15 minutes, until puffed and golden.
  Turn oven off and leave puffs to dry 5-10 minutes.
  Remove from oven and cool completely on racks.
  
  Cut tops from each puff and, using a pastry bag, pipe
  Brick spread onto each bottom; replace each top. Or,
  fill a pastry bag with the aged brick spread and pipe
  the spread into whole puffs.
  
  SERVINGS: 40 puffs
  
  RECIPE FROM: http://www.wisconsincheesefoodservice.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "When I contemplate the moon, my head aches" -- Galileo
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