Carnation's Cheese Puffs with Herb Cheese Spread
Ingredients
For Cheese Puffs:
For Cross Patterns:
For Herbed Cheese Spread:
Method
- First, prepare a strainer on top of a bowl and line it with a cheesecloth.
- For the cheese spread – combine the evaporated milk and lemon in a saucepan. Bring to a slow boil over a medium heat without stirring. Immediately remove from the heat once it starts to boil. Allow the mixture to sit for 5 minutes.
- Gently pour the mixture into the prepared sieve and leave to strain for about an hour.
- In the meantime, prepare the cheese puffs. Preheat the oven to 190°C/gas mark 5. Heat the large baking tray in the oven.
- In a saucepan, combine the evaporated milk, water and butter and bring to the boil. Remove from the heat and stir in the flour until the dough forms a ball. Return to a medium heat and cook for another 2-3 minutes.
- Remove from the heat and transfer the dough into a bowl. Cool the mixture for 5 minutes.
- Add two and a half eggs, one at a time, combining each one in completely (use the remaining beaten egg to lightly brush the puffs later on). The stir in both cheeses and the nutmeg.
- Prepare a piece of baking parchment on your worktop, making sure it is roughly the same size as the preheated tray in the oven. Use a very small amount of oil to coat your palms. Make roughly 3-4cm balls from the dough and place them on the parchment (it will make around 12-14 balls). Apply a small amount of egg wash to each ball with a pastry brush.
- Whisk the plain flour and water and transfer the paste into small piping bags. Trim the end, about 8mm, and pipe cross marks on the top of the dough balls.
- Take the hot baking tray from the oven and carefully place the parchment and dough balls on top. Cook in the oven for about 20-25 minutes until puffed and golden brown. Remove from the oven and place on a wire rack to cool.
- Finally, finish off the cheese mixture. Mix in the chopped herbs, lemon and garlic.
- Serve the warm cheese puffs with the herbed cheese spread.
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