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This classic French hors d'oeuvres is good hot or at room temperature. Cheddar or Comte cheese can be used as a substitute.  These can be made, piped, then frozen to be baked off at a later time.
6 tablespoons unsalted butter, cut into a small dice
1 cup water
1 teaspoon salt
1 1/4 cups all-purpose flour
5 large eggs
1 cup freshly grated Emmantaler or Gruyere cheese
1/4 teaspoon freshly grated nutmeg
freshly ground white pepper, to taste
1. In a saucepan combine the butter, water and salt.  Bring to a boil over medium heat, stirring often, and remove from the heat.  Immediately pour in the flour all at once and stir vigorously with a wooden spoon until you have a smooth mixture.  Put the pan back on gentle heat and continue to stir until there are no lumps and the mixture pulls away from the pan sides, 1 minute.  Remove from the heat and add the eggs, one at at time, making sure each egg is thoroughly mixed in before adding the next.  Work the dough as little as possible after adding the first egg.  The dough should be shiny and be stiff enough to hold a shape. 
2. While the dough is still hot, vigorously beat in the cheese, nutmeg and pepper to taste with a rubber spatula.
3. Preheat oven to 450 degrees F.  Spoon the dough into a pastry bag fitted with a plain tip 5/8-inch in diameter.  Pipe small rounds about 1 1/2 inches in diameter onto a non-stick baking sheet at about 2-inch intervals. 
4. Transfer the baking sheet to the oven and bake until pastry is puffed and golden, 15 to 20 minutes.  If serving at room temperature, cool on wire racks.
5. Makes about 30 puffs; serves 6.
Dish   Appetizer

Dawn Knowlton

Member since Jan 2010

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