CHEESE PUFFS
Steps:
- Heat, without boiling, in a heavy-bottomed saucepan: 1/2 cup water, 3 tablespoons butter, cut into small pieces, 1/2 teaspoon salt.
- When the butter has melted, stir in, all at once: 1/2 cup flour.
- Keep stirring vigorously until the mixture coheres and pulls away from the sides of the pan. Keep stirring for another minute over the heat, then transfer to a mixing bowl and allow to cool slightly. (Stirring will speed up the cooling process.)
- Beat in, one at a time: 2 eggs.
- Beat in the first egg thoroughly before adding the next. Stir in: 3 ounces Gruyère cheese, grated (about 3/4 cup).
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper (not necessary, but it makes cleanup easier). Spoon the dough onto the baking sheets in spoonfuls either 1 or 2 inches in diameter and 1 1/2 inches apart. You can also pipe out the puffs with a pastry bag with a 1/2-inch plain tip.
- Bake undisturbed for 10 minutes, at 400°F. Lower the temperature to 375°F and bake for 15 minutes more. The puffs should be golden brown and crisp on the outside. With a sharp pointed knife, pierce each warm puff with a small slit to let out the steam, which helps them stay crisp. Serve right away. The puffs can be recrisped and reheated in a 375°F oven for 3 minutes.
- Variation
- In place of the cheese, use 2 or 3 salt-packed anchovies, soaked, filleted, and chopped.
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