These little puffs will melt in your mouth. The dough you are making is a cream puff dough, or choux pastry, flavored with thyme and two kinds of cheese.
MAKES 24 PUFFS
- ½ cup milk
- ¼ cup butter
- ⅛ teaspoon salt
- ¼ teaspoon dried thyme leaves
- ½ cup plus 1 tablespoon flour
- 1 egg
- ⅓ cup mascarpone cheese
- ¼ cup cold-pack processed cheese food
Preheat oven to 425°F.
In medium saucepan, combine milk and butter and bring to a rolling boil over high heat.
Add salt, thyme leaves, and flour and cook over high heat, stirring constantly, until mixture forms a ball and cleans the sides of the pan.
Remove from heat and stir in egg, beating well to incorporate.
Add mascarpone cheese along with the cheese food and beat until mixture is well blended.
Drop by teaspoonfuls onto parchment paper- or Silpat-lined baking sheets and bake at 425°F for 12 to 18 minutes or until puffed and golden brown. Serve immediately.
Mascarpone cheese is a soft Italian cheese that's known as a triple crème cheese. This means it has a very high fat content, about 50 percent, and a rich and smooth texture. Substitutions include ricotta cheese and cottage cheese that has been blended to smoothness in a food processor.