Little cheese puffs

Yield: 1 servings

Measure Ingredient
1¼ cup All-purpose flour
¼ teaspoon Nutmeg
1 cup Water
¾ teaspoon Salt
7 tablespoons Unsalted butter; cut into chunks and
; chilled
4 larges Eggs
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.

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