Jalapeno Poppers Puffs are light and delicious cheese puffs, with the fun twist of a jalapeno popper. They’re an impressive appetizer for your next party or game day spread.
1cupfinely grated cheddar cheese plus 2 tablespoons for the topping
4ouncescream cheese
1teaspoonfinely ground black pepper
Pickled jalapeño slices cut in half or quarters
Instructions
Preheat the oven to 425˚ F, and line 2 baking sheets with parchment paper.
Pre-measure all ingredients: Place the butter, water, and salt in a medium saucepan. Measure the flour in a small bowl. Crack all the eggs into another small bowl. Measure the Dijon, cheddar cheese (except the 2 tablespoons for topping), cream cheese, and black pepper into another bowl.
4 ounces unsalted butter, 1 cup water, 1 teaspoon kosher salt, 1 cup all-purpose flour, 4 eggs, 1 teaspoon Dijon mustard, 1 cup finely grated cheddar cheese, 4 ounces cream cheese, 1 teaspoon finely ground black pepper
Pull out a bowl and set up a mixer.
Place the medium saucepan, uncovered, over medium heat, and melt the butter in the water with the salt. Increase the heat once the butter is melted and bring the liquid to a full boil. Don't quit at a simmer.
Remove the pan from the heat and dump in the flour all at once, beating vigorously with a wooden spoon until the mixture comes together into a mass of dough that rolls around the bottom of the pan. Continue beating for another minute until it's very smooth, and a light crust begins to form on the bottom of the pan.
Transfer the dough to the prepared bowl. Thoroughly whisk in the eggs one at a time with the mixer. The dough should be very smooth once all eggs are incorporated.
Thoroughly beat in the Dijon, cheeses (except the 2 tablespoon grated cheddar for the topping), and black pepper. Get the dough as smooth as you can - it helps ensure a round, even puff during baking.
Using 1 Tablespoon dough for each gougère by either dropping them on a baking sheet from a tablespoon or by piping them. To pipe, spoon the choux dough into a ziptop bag, scrape the dough to the bottom and off to one side towards one of the corners using the back edge of a chef's knife, and snipping off a small corner.
Once they're all piped, round off any pointed tops with your finger. To keep the dough from sticking to your finger, first lightly dip your finger in olive oil.
Top each gougére with a pinch of grated cheddar, and place a jalapeño slice on top of each.
Pickled jalapeño slices cut in half or quarters
Bake for 10 minutes, and rotate the pan from bottom to top and from front to back. Bake for another 8 minutes, or until puffed and golden brown.
Remove the puffs from the oven, keep on the baking sheet for one minute, and move to a cooling rack. Serve warm.