Prep 15 mins
Cook 35 mins
These were wonderful, even though I made them much larger than the recipe suggests. They have the texture of those wonderful biscuits from Red Lobster. I wouldn't bake these ahead of time - by the next day they were kind of soggy. Also, definately use a stand mixture if you have one. I used a hand mixer and the dough was almost too stiff to handle. [Bon Appetit, November 2005]
- Line 2 baking sheets with parchment paper. Bring 1 cup water, butter, and 1/2 teaspoon salt to boil in heavy medium saucepan. Remove from heat; mix in flour. Stir over medium heat until mixture becomes slightly shiny and pulls away from sides of pan, about 3 minutes; transfer to stand mixer fitted with paddle. Add eggs 1 at a time, mixing well after each addition to form sticky dough. Mix in cheese and green onions.
- Using 2 teaspoons, form dough into 1 1/4- to 1 1/2-inch ovals; drop onto baking sheet 1 inch apart. (Can be made ahead. Wrap in plastic, then foil. Refrigerate up to 2 days or freeze up to 2 weeks.).
- Preheat oven to 375°F Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately.