The first, and I mean very first, thing you should do is get out all the ingredients and weigh/measure/chop them. It is infinitely easier to make these if you do all your prep and don’t have to stop half way through because you haven’t grated your cheese.
Next, pre-heat the oven to 200 degrees and line a couple of oven trays with baking paper.
Put the water and butter in a saucepan and bring to the boil.
Remove from the heat and add the flour and spices all at once and stir vigorously until the mixture comes together. It will look a little like mashed potato to start with, but that’s okay, just keep stirring. Return to a medium heat for about 3-5 minutes (yes, still stirring). The mixture needs to pull away from the sides of the saucepan and should start to glisten a little bit.
The next bit can be done by hand but if you have a stand mixer I strongly recommend using it. Transfer the dough to the bowl of the mixer, add an egg and beat with the paddle attachment on medium low until the egg is completely combined. It will look like scrambled eggs at first, but stick with it and soon it will all be incorporated. Once it is, add the second egg. You should end up with a very smooth creamy batter. Add the cheese, keeping a little in reserve to sprinkle over the top and mix again on medium low until well blended.
Spoon rounded tablespoons of the mixture 5 cm apart on the prepared oven trays and sprinkle each with a little of the remaining cheese.
Bake for 20 minutes or until puffed and a light golden brown in colour.
Allow to cool slightly, then serve warm with the Huon Reserve Selection Smoked Salmon Paté
I loved the combination of the light, airy, cheesy pastry and the creamy salmon. My taste testers agreed that this is a great dinner party starter: they look (and taste) impressive and are easy to do. You can enough make the puffs beforehand and warm them gently in the oven when needed.
For more great recipes from Second Helping, visit http://secondhelping.com.au/feastonthis/