This week’s Tuesdays with Dorie recipe is from Dorie Greenspan’s Baking with Dorie and was not actually the recipe I had planned to make this week. The other recipe for this month is a sweet recipe and I had wanted to make that but then I read the recipe and realised the dough needs an overnight rest in the fridge. Um, well ok then. Cheese Puffers it was! They have very little actual hands-on time and I had very little time so my decision was made!
Dorie says:
These are a cross between a muffin and a popover. They look like muffins (they are baked in a muffin tin), but are made like popovers (the butter is heated in the tin so the batter gets a quick boost as soon as it goes into the oven). And when the puffers are hot, they are stretchy and custardy – and really only like themselves.
Well then. I had absolutely no idea what to expect. These did, indeed, come together very quickly and reminded me of Yorkshire pudding but once baked they were a lot heavier in the tin and, yes, they were custardy on the inside (and a little bit like English crumpets):
Don’t be alarmed if after 25 minutes (Dorie calls for 20-23 minutes) they still “feel” underbaked and a toothpick inserted in the centre comes out “wet”. These are meant to be cheesy and custardy and boy are they delicious!
We ate one of these (I made 4 puffers, 1/3 of the recipe) with some soup the day I made them – they go down fast!! And I brought the other two to work to enjoy with soup at work. They heated up pretty nicely in a microwave for about 20 seconds (not crispy on the outside but no less delicious). These were fun and tasty!
Get the recipe for Dorie Greenspan’s Cheese Puffers from Baking with Dorie on p 342 of Baking with Dorie or here!
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Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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Oh these look divine! I cannot wait to make these. Not sure we would like the onion in them however. Smart idea to make just four of them. Love your pictures!
They look great! Glad to know they turned out well; I’m planning on baking them on Christmas dinner.
I served them with soup too, your pictures are wonderful.
They actually sort of reminded me of a “puff quiche” – not that that’s a thing. But maybe it is, now. 🙂
Your Cheese Puffers look yummy! Love how much they puffed up with all of the air pockets.
I made a 1/3 of the recipe too haha…if they don’t save well it is hard to make the whole bunch.
I am actually glad that you made these. I think I am going to bring them to a dinner party on Friday. A happy mistake I’d say. Enjoy the cookies, they are the bomb.
Well not so much a mistake, just poor organisation (unlike me!). These are so good!
I’m still chuckling about you looking at the overnight rest for the Mokonuts and saying “Cheese Puffers it is!” I have done this a time or two myself, so that resonated with me immediately. Yours look beautiful…really, they should be on the runway. They were nice and tasty.