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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Source: Dr Oetker, recipe site for these little choux breads made with white cornmeal. Use as an appetizer or side bread; split open and fill/use as desired Ingredients:
250 ml water |
50 g butter |
125 g white cornmeal |
1/2 tsp salt |
ground pepper |
grated nutmeg |
3 eggs |
1/2 tsp baking powder |
100 grated cheese |
Directions:
1. Place butter and water in a small pot and bring to a boil
2. Mix the dry ingredients together
3. Place the dry ingredients all at once into the hot liquid
4. Mix and stir very well for a minute or so into a smooth dough
5. Remove from heat and let cool a bit
6. Add the eggs one at a time, stirring each into the dough as quickly as possible until each egg is well incorporated
7. Lastly stir in the grated cheese along with the baking powder
8. Using two tablespoons, scoop out 10 to 12 little dough balls and place on a baking sheet, giving room to spread out
9. Bake 180C for 35 minutes or puffed and golden
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