Vintage Cheese Puffs

 

VINTAGE CHEESE PUFF RECIPE Makes 3 Dozen INGREDIENTS: 6 thick slices of soft French Bread, cut into 36 1-inch cubes 1/2 cup unsalted butter 1/2 cup whipped cream cheese 2 egg whites 1 1/3 cup Sharp Cheddar Cheese, grated 1/2 tsp Smoked Paprika 1 Tbsp Fresh Chives, minced METHOD: Preheat the oven to 400F. Line two sheet pans with parchment paper and set it aside. Slice bread into 1-inch cubes removing crust, until uniform in size. Set aside. In a double boiler, add the butter, cream cheese, and cheddar cheese. Stir gently with a whisk until combined and a cheese sauce forms. Transfer sauce to a large bowl and allow to cool slightly and then set aside. Meanwhile, whip the 2 eggs whites until stiff peaks form. Fold the egg whites, in thirds, into the cheese sauce, lightening the mixture gently with each fold. Dip the bread cubes, one by one, into the cheese mixture with 2 forks, rolling the cube around the sauce until the cube is coated. Transfer the cubes to the baking sheets lined with parchment. Complete the process until the trays are filled. Sprinkle cubes with paprika and fresh chives. Bake for 13 minutes, switching trays at the 6-minute mark. Serve immediately. NOTE: Trays can be refrigerated until ready to bake. Or freeze until solid, then place in Ziploc bag and bake as needed. No need to thaw first.