These light, airy cheese puffs are wonderful hot from the oven with a cold beer. Though our recipe calls for aged Gouda, you can use any other type of hard Dutch cheese. Try them with Leidse komijnekaas (Leiden cumin cheese) or even Hollandse geitenkaas (Dutch goat cheese). You can also add finely chopped herbs such as chives or parsley. This recipe was first published in Issue 60 of Dutch the magazine…
Makes approx. 25-30.
- 1 stick of butter
- ⅞ cup water
- Pinch of salt
- Freshly cracked pepper
- 1 cup all-purpose flour
- 3 eggs
- 1 cup grated aged Gouda, plus a bit extra for garnish
- Preheat the oven to 425°F and line a baking sheet with baking paper.
- Bring the water with the butter, salt and pepper to a boil. Take the pan off the heat once the butter is melted, add the flour all at once and using a wooden spoon, stir it in vigorously for about a minute.
- Return the pan to a low-medium heat and stir the dough vigorously for another minute, using the spoon to shape it into a ball at the end.
- Transfer the dough to a large bowl and allow to cool for 3 minutes.
- Add the eggs in one by one, mixing them in well with a wooden spoon. You will notice that the dough will separate after adding each egg. Not to worry. Just keep stirring vigorously and it will come back together.
- Stir in the cheese once all the eggs have been incorporated.
- Using two teaspoons, drop little mounds of dough on the baking sheet. Garnish each piece with a little extra cheese.
- Bake the cheese puffs for 5 minutes. Reduce the heat to 350°C and bake for an additional 25 minutes.
- Serve hot!
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