Rudolf Cheese Puffs

Wednesday, 23 December 2015

Rudolf Cheese Puffs

Another Christmas-themed bento. My youngest son had a class party and we were assigned to bring a savoury dish to school.

I found a very yummy recipe from Taste which is Prosciutto and Cheese Puffs and I thought it would be perfect for the party. Since I did not have prosciutto, I replaced it with bacon.

Here I share you the recipe :

Prosciutto and Cheese Puffs
adapted from Taste

Ingredients :
1 cup water
1/4 teaspoon sea salt
115g unsalted butter, cut into pieces
1 cup plain flour
4 large eggs
1/2 cup (60g) finely chopped prosciutto (I replaced it with bacon)
2/3 cup grated cheddar cheese

Method :
1. Preheat oven to 200°C (180°C fan). Line two large baking trays with baking paper.
2. In a medium saucepan over medium-high heat, combine the water, salt and butter, and bring to the boil. Add the flour and stir vigorously with a wooden spoon until completely blended, about 1 minute. Continue to cook, stir constantly, until the mixture starts to pull away from the sides of the pan, about 2 minutes. Transfer the mixture to a large bowl.
3. Using an electric mixer, beat the dough for 1 minute, or until it cools slightly. Add the eggs one at a time, mix well before each addition. Stir in the bacon/prosciutto and cheese, and season with salt and pepper. The dough will be very tacky.
4. While the dough is warm, place it in a pastry bag fitted with a plain 1.5 cm tip, or place into a resealable freezer bag and snip one corner of the bag to form a 1.5 cm opening. Pipe mounds of dough, each about 3cm high x 3cm wide, onto prepared trays, leaving about 2.5 cm between each. Bake for 25-30 minutes, or until puffed and deep golden brown all over.
5. Transfer puffs to a platter and serve warm.