The sauce called for in this recipe is made with Organic Valley’s Baby Swiss, but if you prefer Cheddar, go for it. Serve this as an appetizer, or as a main course with steamed green beans or broccoli florets.
1. Heat oven to 450 degrees. Grease a large baking sheet or line it with parchment paper.
2. To make puffs: Place water, butter and salt in a heavy saucepan over a medium-low flame. Bring the mixture to a boil.
3. Stir in all the sifted flour at once. Keep stirring until a ball forms and no longer clings to the sides of the sauce pan. Let cool off the heat a few minutes.
4. Beat in the eggs one at a time, beating well after each addition.
5. Scoop the batter into mounds, placing them 2 to 3 inches apart on the baking sheet(s).
6. Bake10 minutes. Reduce oven heat to 350 degrees and bake until the puffs are golden brown and firm, about 25 minutes more.
7. Turn off the oven and gently poke each puff once with a toothpick (to let off steam and prevent sogginess). Let them cool off completely in the oven, with the door open.
8. To serve, split the puffs in half horizontally, fill the bottoms with warm cheese sauce, and place a top half on each one.
Copyright by Terese Allen