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

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