Chorizo and Manchego Cheese Puffs

Chorizo and Manchego Cheese Puffs

What You’ll Need:

• medium sauce pan, wooden spoon, rubber spatula, mini muffin tin (preferable), oven
• 6 Tbsp unsalted butter, room temp, cut into small pieces
• 1 c water
• 1 tsp sea salt
• 1 and 1/4 c all-purpose flour
• 5 large eggs, room temp (crack in bowl prior to beginning preparation and let sit)
• 1 c Manchego cheese
• 1/4 tsp crushed red pepper
• 10 oz uncooked Chorizo, casing removed & finely chopped
• crème fraîche or sour cream (I prefer the crème fraîche)
• chives, finely cut

What to do:

• Pre-heat oven to 45o F.
• In a medium saucepan, combine butter, water and salt.  Bring to a boil stirring often, just until there are small bubbles on the edges.
• Immediately pour in the flour all at once and stir it quickly with a wooden spoon until mixture is smooth.
• Put the mixture back on the stove at low heat and continue stirring until there are no lumps and there is a slight “toasting” smell.
• Remove pan from heat and add eggs, ONE AT A TIME, working the dough as little as possible.
• Add cheese, red pepper and chorizo with a rubber spatula.
• Spoon small rounds of the dough mixture into the bottom of the muffin tins.  Be sure to wipe away excess drips on the pan and edges of the muffin holders.
• Bake until pastry is puffed and golden, about 15-20 min.  Cool on wire cooling racks.  Makes about 45-50 puffs.
• Provide crème fraîche or sour cream and chives to garnish with each bite.

** This fabulous recipe was provided by NOTHING TO IT COOKING SCHOOL in Reno, NV.  Visit NothingToIt.com for a class schedule, newsletter, and a glance at their deli menu!