I loved these little Spanish cheese puffs. They make a tangy dinner bread that is very simple to make. However, it was a split vote in my house. Two of my kids did not love them. I think it was the undertone of Dijon mustard. However, I like the recipe because it is very pantry friendly. Plus they are pretty cute, those little buneulos.
This recipe comes from Spanish Food and Cooking by Pepita Aris
1/4 Cup butter diced
1/4 tsp salt
1 Cup water
1 Cup flour
2 whole eggs plus 1 yolk
1/2 tsp Dijon mustard
1/2 tsp cayenne pepper
1/2 Cup grated manchego or cheddar cheese.
Preheat the oven to 425 degrees farenheit. Place butter and salt in a pan and add the water. Bring to a boil.
Add flour quickly to boiling liquid and stir immediately.
Beat mixture vigorously with a wooden spoon until it forms a thick paste that binds together and leaves the sides of the pan. Remove from the heat.
Gradually beat in the eggs and yolk into the mixture, then add the mustard, cayenne pepper and cheese. Place teaspoonfuls onto a nonstick or parchment lined baking sheet. Bake 10 minutes.
Reduce temperature to 350 and cook for a further 15 minutes until golden brown.
5 comments:
It's funny how taste buds change. I hated mustard until...2 months ago. These look fantastic.
How much flour?
Have you ever made these ahead and reheated them? We have a huge holiday open house for 150 so I'm always looking for easy make ahead and reheat appetizers... Thanks!! Kate (kateiscooking)
I'm going to try and makes some of these :)
I have just made these for a Latin American themed fundraiser I'm doing for my son who is going to Costa Rica in a couple of weeks. They are absolutely delicious - I am going to have to make another batch to replace all the ones I've eaten! Thanks - Fiona, near London in the UK
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