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Red Cup Reacts: Recruitin' (Plus Red Cup Cooks Cheese Puffs)

Recruits, Beer, Cheese - it's all covered in this Red Cup Reacts.

Nelson Chenault-USA TODAY Sports

Ghost, Whiskey Wednesday, and I had a little chat over the weekend. It mostly involved Rebel recruiting, but we also talked Anchorman, the Fourth of July, and these bodacious cheese puffs that Whiskey Wednesday and I made. The listening widget is below, and the recipe for said puffs is thereafter. Happy Monday.

French Cheese Puffs, adapted from's recipe:



½ cup milk
8 tbsp. unsalted butter, chilled and cubed
½ tsp. kosher salt
1 cup flour, sifted if you could please
4 eggs, at room temperature
6 oz. sharp white Cheddar cheese, grated


1. Heat oven to 425°. Bring milk, butter, salt, and ½ cup water to a boil in a 4-qt. saucepan over high heat. Turn the heat down a bit and add flour; stir until dough forms. Please do everything in your power to not burn this. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer to a large bowl. Using a hand mixer or a big whisk (you'll need some stamina if you're whisking), beat in 1 egg until smooth. Repeat with remaining eggs, beating each one at a time until dough is smooth. Stir in the cheese.

2. Using a small disher or a large spoon, drop balls of dough onto parchment paper-lined baking sheets. Place in oven; reduce temperature to 375°. Bake until golden brown and delicious, or about a half-hour.

3. Eat them.

4. Experiment with these using bacon. That's our next step at least.