1 large egg
1 teaspoon water
1 cup water
6 tablespoons Cabot Unsalted Butter
1 teaspoon salt
½ teaspoon ground white pepper
1½ cups King Arthur Unbleached All-Purpose Flour
5 large eggs
4 ounces Cabot Horseradish Cheddar, grated (about 1 cup)
To Make Egg Wash:
WHISK together egg and water, in small bowl; set aside.
To Make Puffs:
PREHEAT oven to 425°F. Butter two baking sheets or line with parchment paper and set aside.
BRING water, butter, salt and pepper to boil, in heavy saucepan. Add all flour at once and stir vigorously with wooden spoon or rubber spatula until mixture is smooth.
TRANSFER to mixing bowl. Stir in one egg at a time until completely incorporated. Continue stirring until mixture is smooth and silky. Stir in cheese.
USING pastry bag with large plain tip or two small spoons dipped in warm water, form dough into small (1¼ inch) mounds, about 1½ inches apart, on prepared baking sheets. Brush tops lightly with reserved egg wash.
BAKE for 10 to 12 minutes, or until puffed and golden.
(Puffs can be made in advance and stored overnight at room temperature in airtight container; reheat at 350°F before serving.)
Recipe courtesy of Chef Jeffrey Weiss.