- 1 cup water
- 5 tbsp unsalted butter, cut into tbsps
- 1/2 tsp salt
- 3/4 cup all-purpose flour
- 3 large eggs
- 2.5oz Gruyere cheese, cut into 1/4 inch dice (about 2/3 cup). I used cave-aged.
- 1/2 tsp ground pepper
They're simple to mix up. You preheat your oven to 400 (according to the directions) and line 2 large rimmed baking sheets with parchment. In a medium saucepan, combine the water with the butter & salt and bring to a boil over moderate heat.
Reduce to low, add the flour all at once & beat with a wooden spoon until the batter is smooth & pulls away from the sides of the pan. Beat for 1 minute longer to dry out the batter.
Remove from heat & let the batter cool for 5 minutes. Then, beat in 1 egg at a time, beating well between additions. Stir in cheese & pepper. Drop tbsps of the batter onto the prepared baking sheets & bake for about 20 minutes or until puffed & golden. This is where I had trouble. The original directions actually said 30 minutes but that was so way off. I gave them 20 minutes and got these:
Nice, right? We tasted them, and the bottoms tasted burnt. Now, does this look like a burnt puff to you:
Well, maybe a little. But it tasted BLACKENED. Not just a little brown. Some were ok though. And the ones that were, tasted great. As for the burnt ones, just remove the bottoms and they're delicious. But not too fancy for a party. Some that came out only moments earlier were ok:
Thats the bottom - same color as the top, right? Still tasted a little overdone. Crap. So I took the last batch out way early and got these:
Are you lauging yet? These little guys didn't puff up all the way and tasted more doughy, but they were DELICIOUS!!! Anyway, try making them. Maybe lower the heat a bit. And watch them really carefully. They keep well, too. The baked puffs can be frozen for up to 1 month (hello Christmas!). Just thaw them and warm them up in the oven a bit before serving.
I'm serving mine with cranberry chutney (recipe to follow)...
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