Tennessee Cheddar Puffs

The recipe today is from Dancing Bear Lodge in Tennessee.  There’s a restaurant inside the lodge and every nite 4 dinner they serve either the Tennessee Cheddar Puffs or Beer Bread from yesterday.  I haven’t tried them yet, but my friend Nancy eats there often and she says they’re great.  Let me know what you think!

Tennessee Cheddar Puffs

10 ounces cheddar cheese
2 cups water
2 cups flour
8 ounces butter
2 teaspoons sugar
4 teaspoons salt
1/8 teaspoon cayenne
8 medium eggs

1. Grate cheese and set aside. Melt butter with water, sugar, salt, and cayenne. Once butter is completely melted with the water add the flour all at once.  Reduce heat and stir with a wooden spoon constantly for 1 minute.  Pour into mixing bowl and mix with paddle attachment for 1 minute on medium low to cool the mixture.  Increase speed to medium and add eggs one at a time making sure each one is incorporated before adding the next.  If using large eggs stop at 6 eggs and check the batter.  If should be firm not runny.  Fold in grated cheese.  Drop with a truffle scoop, you can use two spoons, onto sheet pan lined with parchment paper.  Sprinkle with paprika.
2. Bake in preheated convection oven at 350 degrees for 8 minutes, turn the pan and bake for 8 more minutes.
3. If using a conventional oven up the temperature to 400 and bake for an additional 4 minutes.
4. Left over puffs can be frozen.
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