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Cheese puffs

Preparation : 15 min Resting : -
Cooking : 20 min Equipment : piping bag (optional)
Difficulty :
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Serves 30 :
Choux pastry
1 cup water  
½ cup milk
3/4 butter 
2 eggs for glazing
1 ¼ cups plain flour 
6 eggs
4 oz gruyere cheese 
1Preheat the oven to 410°F (gas mark 6-7). Lightly unsalted butter a baking tray.
2Grate the cheese in the bowl using the 2-mm grating disc and set aside.
3Bring the water, milk, unsalted butter and salt to the boil in a saucepan, stirring with a whisk to melt the unsalted butter. Remove from the heat and tip in all the flour, stirring vigorously with a wooden spatula.
4Return to the heat and simmer gently for approximately 1 minute. Transfer this dough to the bowl with the dough blade. Switch on and add the eggs one by one via the feed tube.
5Switch off and use the spatula to push the dough down and scrape the sides of the bowl.
6Next, add three-quarters of the grated cheese and blend for a further 5 seconds. Pour a thin film of water onto the baking tray and pipe or spoon the mixture onto it in small mounds, each measuring approximately 1-inch in diameter.
7Brush the pastry puffs with beaten egg yolk, flattening them slightly, and scatter with the remaining cheese.
8Bake in the oven for approximately 20 minutes, then leave to cool on a wire tray.
9Serve warm.
Chef’s tip

A Burgundy speciality traditionally served as an hors-d'oeuvre.


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