Diary of a Foodie

Stilton Cheese Puffs

Diary of a Foodie: Season One: Raising the Bar

Makesabout 40 hors d’oeuvres
  • Active Time:30 min
  • Start to Finish:55 min
January 2007
These rich cheese puffs resemble gougères, with tangy Stilton taking the place of Gruyère.

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  • 1/2 cup ale such as Bass (pour beer slowly into measuring cup; do not measure foam)
  • 3 tablespoons unsalted butter
  • Rounded 1/8 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup crumbled Stilton cheese (from a 4-oz piece; rind discarded)
  • Put oven rack in middle position and preheat oven to 400°F.
  • Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted. Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds. Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan. Remove from heat and cool 5 minutes.
  • Add eggs 1 at a time, beating well with wooden spoon after each addition. (Batter will appear to separate initially but will become smooth once beaten.) Add cheese and stir until combined well.
  • Spoon batter into pastry bag. Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner. Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total.
  • Bake until puffed, golden, and crisp, 20 to 25 minutes. Cool slightly before serving.
Cooks’ note: Cheese puffs are best when freshly baked but can be made 4 hours ahead and reheated in a 350°F oven 10 minutes.

Recipe by Paul Grimes

Photograph by Romulo Yanes

Keywords
diary of a foodie,
cheese,
spirits,
eggs

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