Chatelaine Nov. 10
PREHEAT oven to 400 deg.
ARRANGE racks in top and bottom thirds of oven.
LINE 2 baking sheets with parchment.
POUR 1/2 cup water into saucepan and set over high.
ADD butter, sugar and salt.
BRING to a boil, srirring occasionally - 1 to 2 minutes.
REMOVE from heat.
USING wooden spoon, stir in flour all at once, beating briskly until mixture comes away from sides of pan.
SCRAPE dough into a medium bowl and let cool about 2 mins.
BEAT on low speed, adding 1 egg at a time, allowing it to combine into dough before adding the next one.
STIR in 1/2 cup cheese, chives and cayenne.
DIVIDE dough into 24 mounds 1 inch apart on sheets.
SPRINKLE with remaining 1/4 cup cheese.
BAKE 10 MINUTES, ROTATE AND SWITCH SHEETS then
REDUCE heat to 350 deg. and continue baking until golden (7-10 mins.)
REMOVE puffs to a cooling rack.
WILL KEEP WELL,, FROZEN IN AIRTIGHT CONTAINER FOR UP TO 1 MONTH.
REHEAT IN 400 PREHEATED OVEN 5 - 7 MINUTES.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 34 | ||
Calories from Fat: 21 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 20.6mg | 6 % | |
Sodium 5.8mg | 0 % | |
Potassium 11.4mg | 0 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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