These rich cheese puffs resemble gougères, with tangy Stilton taking the place of Gruyère.
Cheese puffs are best when freshly baked but can be made 4 hours ahead and reheated in a 350°F oven 10 minutes.
Recipe information
Total Time
55 min
Yield
Makes about 40 hors d'oeuvres
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 2
Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted. Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds. Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan. Remove from heat and cool 5 minutes.
Step 3
Add eggs 1 at a time, beating well with wooden spoon after each addition. (Batter will appear to separate initially but will become smooth once beaten.) Add cheese and stir until combined well.
Step 4
Spoon batter into pastry bag. Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner. Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total.
Step 5
Bake until puffed, golden, and crisp, 20 to 25 minutes. Cool slightly before serving.
