Carrot and Brie Puffs

Ingredients

• 1 carrot, peeled, and cut into 1/4- to 1/2-inch disks
• 1/2 stick unsalted butter
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unbleached all-purpose flour
• 2 large eggs
• 1 tablespoon roughly chopped fresh chervil
• 1 to 2 ounces brie, cut into 1/4-inch dice

Directions

1. Set an oven rack in the center of the oven and heat it to 400 degrees F. Put the carrots in a medium saucepan, add enough cold salted water to cover them, and bring the water to a boil over medium high heat. Cook the carrots until they are very soft, about 20 minutes, then drain them.
2. Transfer the carrots to a blender with 1/2 cup water, and puree until the mixture is completely smooth.
3. Pour the carrot puree into a medium saucepan and add the butter. Cover the pan and bring the mixture to a boil over medium-high heat. Remove the pan from the burner, add the flour all at once, and beat it in briskly with a wooden spoon. Put the pot back over medium-low heat and keep stirring until the dough comes together, releases from the pan, and gathers into a ball, about 1 minute.
4. Move the dough to a bowl. Add 1 egg at a time, mixing well with a wooden spoon after each addition so the dough absorbs it fully. Stir in the chopped chervil. The dough should be dense and sticky.
5. With a small ice cream scoop, portion about 20 to 22 balls of dough onto a rimmed baking sheet lined with parchment paper. Push one piece of brie into the middle of each mound. Dampen your finger and smooth down any pastry points or rough edges that could scorch.
6. Bake for 10 minutes, then reduce the oven temperature to 350 degrees and continue baking until the puffs are golden and expanded, about 30 minutes longer.
7. Serve right away, or while the puffs are still extremely hot, cut a small slit in each one and tuck in another cube of brie. Close the puff so the cheese melts inside.