Niagara Falls Culinary Institute

Directions

1. Heat oven to 400 degrees and line 2 baking sheets with parchment paper
2. In a medium saucepan over medium heat, melt butter with salt and .75 cup water. Remove from heat and stir in flour and thyme.  Cook over medium heat stirring constantly until the mixture is a smooth, shiny dough, about 1 minute
3. Transfer mixture to the bowl of mixer and mix until cool. Meanwhile, in a medium bowl, lightly beat eggs.  Turn up the mixer speed to medium and begin adding the eggs, a little at a time.  Beating well after each addition.
4. Stir in the cheese and transfer the mixture to a resealable plastic bag. Snip off the corner to make a ½” opening.  Pipe logs about 6” long, spacing them 1” apart on the prepared baking sheet.  Bake until puffed and golden brown, 20-23 minutes.  Let Cool
5. If desired, place some sour cream into a pastry bag fitted with a small round tip and squeeze sour cream dots onto the pipes