Stilton Cheese Puffs

Ingredients for Stilton Cheese Puffs

• 120ml ale such as Bass (pour beer slowly into measuring cup

• do not measure foam)

• 3 tablespoons unsalted butter

• Rounded 1/8 teaspoons salt

• 60g plain flour

• 2 large eggs

• 60g crumbled Stilton cheese (from a 110g piece

• rind discarded)

• a pastry bag fitted with a plain 1/2-inch tip

• parchment paper

How to make Stilton Cheese Puffs

Put oven rack in middle position and preheat oven to 204°C.

Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted. Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds. Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan. Remove from heat and cool 5 minutes.

Add eggs 1 at a time, beating well with wooden spoon after each addition. (Batter will appear to separate initially but will become smooth once beaten.) Add cheese and stir until combined well.

Spoon batter into pastry bag. Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner. Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total.

Bake until puffed, golden, and crisp, 20 to 25 minutes. Cool slightly before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.