Recipe from the Thermador Taste of America Cookbook
Beer and cheddar cheese are two of Wisconsin’s biggest exports, and they come together felicitously in these little golden puffs. We prepared them with ale, but you can use any kind of beer. Susan likes to fill the puffs with a creamy corned beef filling that is a Wisconsin favorite.
Makes about 2 dozen
1 cup beer
½ cup (1 stick) butter
1 garlic clove, pressed
½ cup all purpose flour
½ cup rye flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
5 large eggs
1 cup grated sharp cheddar cheese
2 tablespoons caraway seeds
2 tablespoons minced fresh parsley
Butter for baking sheets
1 teaspoon water
Pour beer into bowl. Let stand at room temperature
15 to 20 minutes, stirring occasionally.
Pour beer into heavy medium saucepan. Add butter
and garlic and bring to boil. Combine both flours,
salt, and pepper in bowl. Stir flour mixture into butter
mixture and continue stirring until ingredients leave
sides of pan and smooth ball forms, about 1 minute.
Transfer mixture to large bowl. Using electric mixer,
add 4 eggs 1 at a time, beating well after each
addition. Stir in cheese, caraway seeds, and parsley.
Let stand 1 hour.
Preheat oven to 375°F. Butter 2 baking sheets. Drop
batter by rounded tablespoons or pipe batter into
11/2-inch mounds on prepared baking sheets,
spacing 2 inches apart. Beat remaining egg with
1 teaspoon water in small bowl. Brush top of
puffs with egg wash. Bake until puffed and golden
brown, about 25 minutes. Transfer to wire rack.
Immediately cut horizontal slit in each puff to
allow steam to escape. Serve warm or at room
temperature. (Can be prepared 1 day ahead.
Store in airtight container.)
Serve with beer.