Pecan Cheese Puffs

Ingredients

½ cup pecan pieces, toasted

1 cup low fat milk

1 teaspoon salt

1 stick butter cut into 4 pieces

1 cup all-purpose flour

¼ teaspoon cayenne pepper

4 large eggs at room temperature plus one egg white

2 cups Gruyere cheese, coarsely grated

Directions

Preheat oven to 425 degrees.

In a saucepan bring milk, salt, and butter to a boil over high heat, stirring constantly.  When the mixture boils, add flour all at once, reduce heat to medium and stir vigorously with a wooden spoon until the dough comes together in a loose ball.  Cook and stir two minutes more to make a drier dough.

Turn dough into a stand mixer with a paddle attachment and let rest and cool for a few minutes.

Then add eggs, one by one, mixing until egg is fully incorporated after each addition.  Continue until all eggs are mixed in, ending with the egg white. 

Add cheese and mix until just incorporated, then stir in pecans.

Scoop dough into heaping 1 tablespoon portions onto a cookie sheet (a 1 ½ tablespoon cookie scoop works best for this or you can use two spoons).

Put cookie sheets into the oven, reduce heat to 375 degrees and bake for 15 minutes.    Rotate sheets in the oven and bake for 15 minutes more. 

Serve immediately.

Makes 20 puffs.