Adapted from Sunset December 2003
Makes 48 puffs; 12 to 14 servings
- 1/2 cup (1/4 lb.) butter, cut into chunks
- 1 1/2 cups all-purpose flour
- 6 large eggs, beaten to blend
- 1 1/4 cups shredded sharp cheddar cheese
- 1 1/2 teaspoons fresh-ground pepper
- Coarse sea salt
Add a quarter of the beaten eggs at a time,
2. Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets.
(Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Wet your finger tip with water and press down the peak in each mound left from the pastry tip.
Sprinkle each mound with a few grains of coarse sea salt.
3. Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm. The puffs can be made up to 1 month ahead and frozen; cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375° oven until crisp and hot, about 5 minutes.