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Filipino Cheese Puffs

panlasangpinoy's picture
This recipe is one of the simplest Cheese Puff recipes around. It does not require many ingredients and the process is easy to follow. I’ve been playing with this recipe for quite a while now. Following this exact recipe will give you great tasting results. Creamy Cheese Puffs tastes good too. You can make your cheese puffs creamy by using fresh milk instead of water. Make sure that the milk does not reach boiling point so that it won’t curdle. Also, make sure that you use less salt (or none at all) to reduce the saltiness. You can take away the salt if your cheese is salty enough.
Ingredients
  All purpose flour 3⁄4 Cup (12 tbs)
  Raw eggs 4
  Salt 1 Pinch
  Water 3⁄4 Cup (12 tbs)
  Butter 4 Tablespoon
  Grated cheddar cheese 3⁄4 Cup (12 tbs)
Directions

1. Heat a cooking pot then pour-in water.
2. Add butter and salt then let boil. Stir to mix everything.
3. Gradually add the flour while stirring.
4. Gradually add 3 eggs while stirring.
5. Put-in the cheese and mix thoroughly.
6. Turn-off heat and transfer the dough to a container. Set aside until temperature cools down to room temperature.
7. Create an egg wash by combining egg yolk with 1 tablespoon butter. Mix well. Set aside.
8. Preheat oven to 375 degrees Fahrenheit.
9. Scoop the mixture (dough) and arrange in a baking pan lined with wax or parchment paper.
10. Apply egg wash on top of each scooped mixture.
11. Place the baking tray in the oven and bake for 20 to 30 minutes. Note: Check if done by cutting a piece in half. The inner part should be totally dry. Add more time if there is still moisture.
12. Turn-off heat and remove from the oven. Transfer to a serving plate or bread basket.
13. Serve.
14. Share and enjoy!
This video is a creation of panlasangpinoy. You can visit panlasangpinoy for complete recipes, and more videos.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Taste: 
Sweet
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Cheese, Milk Product
Interest: 
Party
This video is in Filipino.

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