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CHOUX PASTRY
PÂTE À CHOUX
CREAM PUFF DOUGH



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

CHEESE PUFFS

Makes about 24

1 cup water
1/2 cup unsalted butter
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
8 ounces Roquefort cheese
8 ounces cream cheese
1/2 cup heavy cream

In a saucepan, heat water, butter, and salt, until butter melts, and water comes to a boil. Stir in flour all at once. Mix with a wooden spoon until dough cleans the sides of the pan.
Beat in eggs, one at the time, beating dough until smooth after each addition.
Spoon dough into a pastry bag fitted with a plain pastry tube. Pipe small mounts on a baking sheet. Bake in preheated oven at 425 F. for 20 to 25 minutes or until puffed and browned.
Prick shells with a toothpick to allow steam to escape. Bake 2 more minutes. Combine cheeses and beat in the cream.
Cut the top off puffs and stuff with cheese.


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