Yield: 1 servings
|1¼ cup||All-purpose flour|
|7 tablespoons||Unsalted butter; cut into chunks and|
|\N \N||; chilled|
|½ cup||Grated Gruyere cheese|
|¼ cup||Grated parmesan cheese|
|¼ cup||Chives; minced|
Sift the flour and nutmeg together and set aside. In a medium-size saucepan combine the water, salt and butter. Bring the mixture to a full boil and let it boil for 30 seconds. Remove the pan from the heat and add the flour all at once. Beat the mixture vigorously with a wooden spoon, creating a thick paste. Return the pot to the stove and continue cooking for about 30 seconds more until the mixture comes away from the sides of the pan and forms a ball of dough. Remove the pan from the heat and let the dough cool slightly. Add the eggs, one at a time, beating well after each addition.
Finally mix in the cheese and chives.
Using a tablespoon, drop the dough onto baking sheets lined with parchment paper, leaving about 1 inch between them. Bake at 400ø for 35-40 minutes or until puffed, golden and crisp. Makes about 35 puffs.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.