This is one of those posts when the recipe title and the food kind of speaks for itself. These are soft, fluffy, crispy-on-the-outside puffs baked with pimento cheese. Aka gourgères (French cheese puffs) turned Southern.
I don’t buy pre-made pimento cheese, it tastes much better to make it yourself and it’s very easy (I’ll save my pimento cheese recipe for another day). In this recipe I actually used just cheddar cheese and diced pimentos to give that delicious flavor without all the other ingredients that the spread usually has (mayo, cream cheese, etc) interfering with the dough. The result is quite delicious!
- ½ c. butter
- 1 c. water
- 1 t. salt
- 1 c. all-purpose flour
- 4 eggs
- 1 c. grated sharp cheddar cheese
- ¼ c. finely diced pimento peppers (they come jarred, look in your olive aisle)
- Preheat oven to 425.
- Bring the butter, water, and salt to a boil over medium heat in a large saucepan.
- Once the mixture is boiling, add the flour and stir together with a wooden spoon.
- Continue to stir vigorously until the mixture forms a dough. Keep stirring the dough over the heat for a couple minutes.
- Remove the pan from the heat and let the dough cool for a few minutes.
- When the dough has cooled to being just warm to the touch, vigorously stir in the eggs with the wooden spoon. The dough will become very smooth and creamy in consistency.
- Stir in the cheese and pimentos until well incorporated.
- Spoon the dough by the tablespoon onto a parchment or silicone mat lined baking sheet.
- Bake at 425 for 10 minutes, then reduce the heat to 350 and cook for another 20 minutes, or until the puffs are golden brown.
These would make great appetizers for your holiday get togethers and are very easy to make even though they seem a bit fancy.
See you tomorrow with the first COOKIE recipe of Blogmas!