MAGIMIX Ma Cuisine C 3200 User Manual page 38

CHEESE PUFFS
PREPARATION :
30
cheese puffs
PUFF PASTRY
1 cup water
1 cup all-purpose flour
3 oz unsalted butter
4 eggs
2 egg yolks (for brushing)
1 Grate the cheese in the midi bowl using the 2-mm grater disc. Set aside.
TO MAKE THE CHOUX OR PUFF PASTRY
2 Preheat your oven to 350°F. Pour the water into a saucepan. Add the diced
butter.
3 Bring to boil. Remove from the heat and add the flour all at once. Beat in
vigorously with a spatula. Return to the heat for about 1 minute, stirring
constantly, until the dough no longer sticks to the sides of the pan.
4 Remove from the heat and transfer the dough to the bowl with the dough
blade. Process for 15 seconds, then add the eggs one at a time through the
opening, running for a further 10 seconds.
5 Add three quarters of the cheese and process for 5 seconds.
6 Line a baking sheet with baking parchment. Spoon the dough into a piping
bag* with a plain nozzle. Pipe out buns measuring approx. 1¼ inch across.
7 Brush the buns with egg yolk, flattening them very slightly. Scatter with the rest
of the grated cheese.
8 Bake in the oven for 20-25 minutes or until golden. Cool on a wire tray. They
should be served warm.
Chef's tip: For sweet puffed pastry, omit the cheese and add 1 tbsp of sugar to the
pan with the water and butter.
36
15
min
EQUIPMENT: piping bag*
20-25
BAKING :
ACCESSORIES :
FLAVORING
3½ oz comté cheese
min
R2