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CREAM PUFF DOUGH



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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CHEESE BEIGNETS

Serves: 8

Serve as appetizers or as hors d'oeuvres.

1 cup water
1/2 cup unsalted butter, cut into pieces
1 cup all-purpose flour
4 large eggs
1 cup grated Swiss cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
2 cups parsley sprigs, cleaned and dried
2 cups tomato basil sauce
oil for deep frying

In a medium saucepan, heat water and butter to a simmer. Add flour all at once and stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball.
Remove from heat. Beat eggs in thoroughly, one by one until mixture is smooth.
Mix in the cheese and seasonings. Transfer cheese mixture to a mixing bowl. Heat the oil in a deep fryer to 350 degrees.
Carefully fry half of the dry parsley sprigs for about 10 to 12 seconds. Transfer to a plate on a paper towel. Repeat with remaining parsley. Season with salt.
Spoon about 5 or 6 tablespoons of the cheese mixture into the oil. Do not crowd as they double in size and self rotate while cooking. Fry for 8 to 10 minutes until golden brown. Drain on absorbent paper.
Keep beignets in a warm oven while frying the remaining. Arrange the warm cheese beignets on a platter with the fried parsley.
Serve with hot tomato basil.
Note: If served as hors d'oeuvres, fry teaspoonfuls of the cheese mixture.


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