••
Hors-d’œuvres
42
Cheese puffs
20 min.
Cooking 20 min. 20 min. 20 min. 20 min.
Number cheese puffs 10 20 30 40
Food processor 3200 3200 4200 5200
Serves 2 4 6 8
1 oz 3 oz 4 oz 5 oz
2468
5 tbsp
3
/
4
cup 1 cup 1
1
/
4
cups
3 tbsp
1
/
4
cup
1
/
2
cup
3
/
4
cup
4 tbsp 9 tbsp
3
/
4
cup 1
1
/
4
cup
7 tbsp 1 cup 1
1
/
4
cups 1
3
/
4
cups
Gruyere cheese
Eggs
Water
Milk
Unsalted butter
All-purpose flour
111
1
/
2
2
Pinches of salt
1111
Forcing bag* (optional)
1122
Egg for glazing
Preheat the oven to 410°F (gas mark 6-7).
Lightly unsalted butter a baking tray.
Grate the cheese in the bowl using the 2-mm grating disc and set aside.
Bring 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.
Return 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.
Switch off and use the spatula to push the dough down and scrape the sides of
the bowl.
Next, 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.
Brush the pastry puffs with beaten egg yolk, flattening them slightly, and scatter
with the remaining cheese.
Bake in the oven for approximately 20 minutes, then leave to cool on a wire tray.
Serve warm.
A Burgundy speciality traditionally served as an hors-d'oeuvre.
20 min.15 min.
15 min.Preparation
2 mm
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