Styling & Photography: Yehuda Salomon

Yield: 40 puffs

Prep Time: 20 minutes

Level: Medium

Ingredients:

3 ½ tablespoons butter, cut into pieces
¼ cup water
¼ cup milk
½ cup flour
1/8 teaspoon baking powder
½ teaspoon salt
2 eggs, beaten
1 teaspoon Dijon mustard
3 slices Tnuva Edam Cheese, cut into small pieces
1 slice Tnuva Muenster Cheese, cut into small pieces

Toppings:
1 slice Tnuva Muenster Cheese, cut into small pieces
Ground chili pepper or oregano

Instructions:

1. In a saucepan, heat the butter, water and milk until boiling. Sift the flour with the baking powder and salt. Remove the saucepan from the flame. Add the dry ingredients all at once and whisk vigorously until you have a smooth dough. Return the saucepan to the stovetop and continue whisking over low heat for about 20 seconds until the dough separates from the sides of the pot and forms a ball. Remove from the heat and continue whisking for another minute until the dough has cooled.
2. Remove a tablespoon from the beaten eggs and set aside to be used for brushing. Add half of the beaten eggs to the dough and continue whisking until fully incorporated. Repeat with the rest of the beaten eggs. Add the mustard and the cheeses and mix well.
3. Heat the oven to 390⁰F. Line two baking pans with parchment paper. Transfer the dough to a piping bag and pipe circles that are 1 inch in diameter and ½ inch high, leaving about an inch in between them. Using a wet finger, smooth down the tip of each puff. Brush with beaten egg and sprinkle with toppings.
4. Bake for 20 minutes, until the puffs are a deep golden color.