Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
- Remove from heat and add the flour all at once. Stir vigorously until a smooth ball of dough forms.
- Return the saucepan to low heat and cook, stirring constantly, for 1 minute to dry out the dough.
- Transfer the dough to a mixing bowl. Let it cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Stir in the shredded cheddar cheese until well combined.
- Transfer the dough to a piping bag fitted with a round tip. Pipe 12 mounds onto the prepared baking sheet, about 2 inches apart.
- Bake for 12 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 10-12 minutes, or until golden brown and puffed.
- Let the puffs cool completely on a wire rack.
- While the puffs cool, prepare the ghost frosting. In a small bowl, beat together cream cheese, milk, and powdered sugar until smooth.
- Transfer the frosting to a piping bag with a small round tip. Pipe ghost shapes onto the cooled cheese puffs.
- Press two mini chocolate chips into the frosting of each puff to create eyes.
Notes
You can also use a spoon to drop dollops of dough onto the baking sheet if you don't have a piping bag.