Ingredients: |
Ingredients: For puffs:
1 C water
3 tblsp butter
1-1⁄2 tsp salt
1 C all purpose flour
4 large eggs
3⁄4 tsp black pepper
2 oz gruyère cheese, grated
1 oz fontina cheese, grated
For pickled tomatoes:
1-1⁄2 C champagne vinegar
1-1⁄2 C water
3-1⁄2 tblsp sugar
3 bay leaves
1 small dried chili
12 whole black peppercorns
1 tsp salt
24 cherry tomatoes, blanched with skins removed cheese
For assembling cheese puffs:
12 slices prosciutto baked crisp and cut in half
1 1⁄2 C baby arugula
|
Directions: |
Directions:Puffs:
Preheat oven to 400°F.
Add the water, butter and salt to a medium sauce pan and bring the mixture to a boil.
Once boiling, stir in the flour and continue stirring to create a sticky dough allowing the raw flour flavor to disappear, about 4 to 5 minutes.
Pour the dough into a stand mixer with a paddle attachment and mix on medium speed.
Once the steam disappears, add the eggs one at a time. After the last egg has been added, scrape down the sides of the bowl and fold in the pepper and grated cheeses.
Drop spoonfuls 1” apart onto a parchment lined baking sheet and bake for 25 to 30 minutes, until golden brown. Set aside and let cool.
For tomatoes:
Place all the ingredients for the pickled tomatoes, except the tomatoes, into a medium saucepan and bring to a simmer until the sugar and salt dissolves, about 7 minutes. Allow the mixture to slightly cool.
Place the skinned tomatoes in a bowl and pour the cooled vinegar mixture over them to cover completely. Set side and allow to marinate for at least 4 hours and up to 24 hours.
Cut each cheese puff in half and fill with a couple pieces of arugula, a slice of prosciutto, and a pickled tomato cut in half. |
This recipe for Stuffed Cheese Puffs is from