Cheese Petit Choux
|Cold water||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Potato flour||1⁄2 Cup (8 tbs), sifted|
|Shredded cheese||1⁄2 Cup (8 tbs) (Cheddar / Swiss)|
Preheat oven to 400°F.
Combine cold water, oil, and salt in a medium saucepan.
Place over medium heat and bring to a boil.
Remove from heat.
Using a wooden spoon, quickly stir in the potato flour, all at once.
Return saucepan to low heat and stir vigorously until mixture forms a ball and leaves the sides of the pan (about one minute).
Remove from heat and add shredded cheddar or Swiss cheese and blend until cheese melts.
Put mixture into a mixing bowl.
Add eggs, one at a time, beating well with an electric beater after each addition.
Beat until batter is smooth.
Drop batter by scant teaspoonfuls, two inches apart, onto ungreased cookie sheets.
Place in a preheated oven and bake for 20 to 25 minutes or until puffs are nicely browned.
Remove from oven and transfer puffs onto a wire rack, away from drafts, to cool.