Cheddar Cheese Puffs: Pressure Cooker Style
Light and fluffy cheddar cheese puffs made using pressure cooking technique for faster prep and perfect texture inside and out.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 stick Butter 8 tablespoon or 4 oz
- 1 cup Water
- 0.5 teaspoon Salt
- 1 cup All-purpose flour
- 4 Eggs large
- 1 cup Sharp cheddar cheese grated, 4 oz
- 2 teaspoons Chopped fresh thyme or rosemary
- Freshly ground pepper to taste
Instructions
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine butter, water, and salt. Heat until boiling.
- Add all the flour and stir vigorously until mixture forms a ball. Cook for 1-2 minutes.
- Remove from heat and let cool for 2 minutes.
- Add eggs one at a time, beating well after each addition until smooth and glossy.
- Stir in grated cheddar, herbs, and freshly ground pepper.
- Use spoon or piping bag to drop 1 tablespoon sized mounds on baking sheet, spaced 2 inches apart.
- Bake for 25-30 minutes until golden brown and crisp.
- Let cool slightly and serve warm.
Notes
Store leftover puffs in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Freeze for longer storage and reheat in oven for best texture.