MARCIA McKEOGH / DIVA CATERING
1 1/2 c water
1 stick butter
1 1/2 T salt
1/2 t pepper
1 1/2 c all pupose flour
2 egg whites
6 oz pepper jack cheese, shredded
2 eggs, beaten with 2 T water, for an egg wash
Preheat oven to 425 degrees. Bring water and butter to a boil. Add salt, pepper, and flour all at once, stirring with a wooden spoon until the mixture comes together, and pulls away from the side of the pan. Put the mixture in the bowl of a stand mixer fitted with the paddle attatchment, and start beating on medium low. Add the eggs, one at a time, taking care to fully incorporate each egg before adding the next. The dough will get slippery and sloshy but will come together again each time. Add the egg whites in the same manner. Add the cheese, and mix just until blended.
Put the dough in a gallon size ziplock bag and seal. Cut a small corner off the bottom of the bag and squeeze the dough into balls the size of a large marble onto a baking sheet lined with wax paper. Brush the puffs with the egg wash, and bake for 12 minutes. If using two baking sheets, rotate the pans from one shelf to the other after 9 minutes. The puffs are done when they are golden brown. Makes 50 puffs.