Cheese Puffs with Salsa Cream Filling

Directions

Preheat oven to 425°F. Grease 2 baking sheets.

In a heavy 2-quart saucepan, combine 1 cup of water with the butter, salt, pepper, and nutmeg. When the butter has melted and the water is boiling, remove the pan from the heat and beat in the flour all at once with a wooden spoon. Stir vigorously until the mixture forms a ball and leaves the sides of the pan. (If it does not, return the pan to medium heat and beat vigorously for 1 to 2 minutes, until it forms a ball.)

Off of the heat, beat in 4 eggs, 1 at a time, until each is thoroughly incorporated. Beat in the 1 cup of grated cheese.

Transfer the dough to a pastry bag fitted with a plain ½-inch tip. Pipe rounds on the prepared baking sheets, each about 1 inch in diameter, 1 inch high, and 2 inches apart. With a pastry brush, very carefully brush the tops of the rounds with some of the egg wash, being sure not to let any drip on the baking sheets. (It will act like glue and prevent the puffs from puffing.) Sprinkle the remaining cheese over the tops of the rounds. Bake for 20 to 25 minutes, or until golden and crisp. Remove from the oven and turn the oven off. With the tip of a small, sharp knife, pierce the topside of each puff, then return the baking sheets to the oven to dry for 10 minutes. Remove and let cool on wire racks.

While the puffs are baking or as they cool, make the filling: Drain the salsa, then, in a bowl, combine the cream cheese with half of the drained salsa. Depending on how much of a salsa flavor you like, continue to add salsa to taste, blending it in well.

With a small, sharp knife, cut off the top half of the puffs. Spoon filling into each puff and place the tops of the puffs rakishly back on.