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HORSERADISH CHEESE PUFFS

Makes about 3 dozen

Ingredients
Egg wash
• 1 large egg
• 1 teaspoon water

Puffs
• 1 cup water
• 6 tablespoons Cabot Unsalted Butter
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1-1/2 cups all-purpose flour
• 5 large eggs
• 1 cup grated Cabot Horseradish Cheddar


Directions
To make egg wash:
1. In small bowl, whisk together egg and water; set aside.

To make puffs:
1. Preheat oven to 425ºF. Butter two baking sheets or line with parchment paper and set aside.

2. In heavy saucepan, bring water, butter, salt and pepper to boil. Add all flour at once and stir vigorously with wooden spoon or rubber spatula until mixture is smooth.

3. Transfer to mixing bowl. Stir in one egg at a time until completely incorporated. Continue stirring until mixture is smooth and silky. Stir in cheese.

4. Using pastry bag with large plain tip or two small spoons dipped in warm water, form dough into small (1-1/4 inch) mounds, about 1-1/2 inches apart, on prepared baking sheets. Brush tops lightly with reserved egg wash.

5. Bake for 10 to 12 minutes, or until puffed and golden.

(Puffs can be made in advance and stored overnight at room temperature in airtight container; reheat at 350ºF before serving.)

Nutrition Analysis
Calories 168 , Total Fat 11g , Saturated Fat 6g , Sodium 203mg , Carbohydrates 12g , Dietary Fiber <1g , Protein 6g , Calcium 77mg 

Recipe & photo from Cabot Creamery Cooperative
www.cabotcheese.com
Recipe courtesy of Chef Jeffrey Weiss