• 30minutes
  • 60calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 ounce(s) cheddar cheese

  2. 1 cup(s) water

  3. 6 tablespoon(s) butter or margarine , cut up

  4. 1 1/2 teaspoon(s) dijon mustard

  5. 1/2 teaspoon(s) hot pepper sauce

  6. 1/4 teaspoon(s) salt

  7. 1 cup(s) all-purpose flour

  8. 4 large eggs

  9. 2 teaspoon(s) curry powder

  10. 1/2 teaspoon(s) ground coriander

  11. 1/2 teaspoon(s) ground cumin

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Grease and flour two large cookie sheets. Shred cheddar to equal 1 cup; finely dice remaining cheese.

  2. In 3-quart saucepan, heat water, butter, mustard, hot pepper sauce, salt, curry powder, coriander, and cumin to boiling. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms ball and leaves side of pan.

  3. Add eggs, one at a time, beating well after each addition, until batter is smooth and satinlike. Stir in shredded and diced cheese. Drop batter by rounded teaspoons, about 2 inches apart, onto prepared cookie sheets.

  4. Bake 30 to 35 minutes, rotating sheets between upper and lower racks halfway through baking, untildeep golden. Transfer puffs to wire racks to cool. Serve warm or at room temperature. Makes about 48 puffs.

  5. Nutritional information is based on one puff.


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