Blue Cheese Puffs

Directions

1In a 2-3 quart pan over high heat, bring 3/4 cup water and butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps.

2Add eggs, one at a time, stirring vigorously after each addition until dough is no longer slippery.

3Stir in cheese, then let stand for 15 minutes.

4Evenly space 24 equal mounds of dough (about 1 rounded tablespoon) on a buttered cookie sheet.

5Bake in a 400 oven until puffs are dry and richly browned, about 30 minutes.

6Loosen puffs from pan.

7If making ahead, let puffs cool on a rack, then wrap airtight and keep up to 1 day or freeze up to 2 weeks. Reheat thawed puffs on baking sheet at 350 until warm, about 3 minutes.