This is a easy recipe and if you are a cheese lover, you will love this simple cheese puffs/balls. I am not a cheese lover but my son is. He love any cheeses that are strong no matter the cheeses are hard or soft texture.
It was a wintry afternoon last winter and I did not have any other thing to do when my son was visiting, I decided to use some of leftover shredded cheese and Parmesan which I used in my casserole the previous night. I am glad that I did as my son enjoyed them.
1½ cups all purpose flour
2¼ cups shredded extra sharp Cheddar
5 tablespoons grated Parmesan
1½ sticks unsalted butter
6 Free-cage/Organic large brown eggs, at room temperature
¾ teaspoon salt
1½ tablespoons Dijon mustard (any brands of your choice)
1½ tablespoon finely chopped fresh thyme (optional)
Preheat oven to 375°F. Line 3 large baking pans/sheets with parchment paper.
Heat a large saucepan with water, unsalted butter, salt, Dijon mustard and bring to a boil. When the unsalted butter is melted, add shredded extra sharp Cheddar and grated Parmesan, gradually add all-purpose flour and whisk vigorously with a wooden spoon until the mixture form a lookalike ball and begins to pull away from the sides of the saucepan. (It might take about 2-3 minutes.) Reduce heat to low and keep stirring for another 2-3 minutes. Remove from heat and transfer the cooked flour mixture into a large mixing bowl and let it cool for 5-8 minutes.
Add the eggs one at a time into the flour mixture and whisk it with a hand-held electric mixer at medium speed. Repeat with the remaining eggs with the same process. Use a tablespoonful ice cream scoop of the egg mixture and drops into the prepared baking pan/sheet with a spacing of an inch for the next drop. Continuing all the egg mixture in the same matter until all is used up.
Transfer the baking pans/sheets to the preheated oven and bake for 30 minutes or until lightly golden brown. Serve hot or warm.