Zippy Little Puffs
French inspired and resembling cream puffs, I have always found they are a huge hit at parties. Be sure to thoroughly drain the chorizo after frying it so as to remove as much of the fat as possible. Be sure to beat well after each egg is added or they will not adequately puff. These can be made ahead of time and warmed in a 300 F oven for about 5 minutes or until hot to the touch.
Yield: 16 appetizers
Baking Temperature: 375 F
Baking Time: 30 minutes
8 Tablespoons butter, cubed (1 stick)
1 cup water
1 cup flour
4 ounces grated Monterey Jack and Cheddar, divided
4 ounces chorizo, fried and well drained
2 teaspoons caribe chile
1 Tablespoon fine dry bread crumbs
- Cut 8 Tablespoons butter into pieces and put in a saucepan with the water. Bring to a boil over medium heat.
- Add the flour all at once and stir vigorously until the mixture comes away from the sides of the pan and forms a ball.
- Turn into the bowl of an electric mixer and add the eggs one at a time, beating well after each. After the last egg is worked into the paste, beat an additional 5 minutes or until quite well mixed.
- Fold 3 ounces of the cheese into the paste, reserving the balance. Spoon the remaining two-thirds of the paste into a pastry bag and force out into 16 mounds.( If you do not have a pastry bag, either snip a corner off a plastic bag and place dough in bag or spoon out using 2 teaspoons.) With a moistened finger, imprint each in the center.
- Spoon a small amount of chorizo into each imprint and put a small spoonful of the remaining paste over the filling and smooth out with a moistened finger. Sprinkle the remaining cheese over each. Sprinkle each with the caribe chile. Divide the bread crumbs among each, sprinkling on the top of each. Bake until golden, about 30 minutes.