Ingredients
-
1
-
6
-
1/2
-
1
-
4
-
3/4
-
1/4
-
-
-
-
-
-
-
-
Directions
Petits Choux Au Fromage Ou Gougeres (Cheese Puffs), From CIA’s cookbook Breakfasts and Brunches Use the best quality gruyere you can find Perfect little appetizers! Next time I prepare these, I want to add some fresh herbs to the dough!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Line 2 Aluminum Baking Sheets With Parchment Paper. |
|
3
Done
|
Combine the Water, Olive Oil and Salt in a Saucepan Over High Heat and Bring to Boil. Add the Sifted Flour All at Once and Stir Well. |
|
4
Done
|
Cook the Mixture, Stirring Constantly to Break Up Any Lumps, and Until the Dough Begins to Come Away from the Sides of the Pan, Approximately 5 Minutes. |
|
5
Done
|
Immediately Transfer the Dough to a *mixing Bowl of a Stand Up Mixer Fitted With the Paddle Attachment and Beat the Dough on Medium Speed to Cool to Room Temperature. |
|
6
Done
|
*(used Standard Mixing Bowl and Electric Beaters.). |
|
7
Done
|
Add the Eggs One at a Time, Beating Well After Each Egg Is Added. You Want a Stiff but Pliable Texture to the Dough. |
|
8
Done
|
Finally, Add the Gruyere Cheese and Black Pepper. Continue Mixing For 1 Minute. |
|
9
Done
|
Using a Greased Teaspoon, Drop the Dough 2" Apart Onto the Baking Sheet. (you Can Alternatively Use a Pastry Bag Fitted With a Plain Round Tip and Pipe the Dough Into 1" Diameter Balls 2" Apart Onto the Baking Sheet.). |
|
10
Done
|
Bake Until Golden Brown and Puffed, About 5 Minutes, Then Reduce the Heat to 325 Degrees and Continue Baking the Puffs Until Cooked Through, About Another 20-25 Minutes. |
