Preparation: 15 min.
Cooking: 20-25 min.
Equipment: piping
bag with 2 cm (3/4
-inch)
Cheese puffs
Preheat your oven to 180°C / 355°F (gas mark 4). In the
main bowl, grate the cheese using the grating disc. Set
aside.
Pour the water into a pan, add the diced butter and sugar.
Bring to the boil. Remove from the heat and tip in all the
flour. Mix quickly with the spatula. Return to the heat for
approximately 1 min until the dough forms a ball and no
longer sticks to the sides of the pan.
Draw aside and place the dough in the bowl with the
dough hook. Process for 1 min, then add the eggs one by
one via the feed tube. Process for a further 1 min. Add the
gruyère cheese and blend for 5 seconds
Lightly oil a baking tray.
Transfer the mixture to a piping bag* with a plain nozzle
(or use a teaspoon) and pipe out small mounds on the tray,
making sure that they are well-spaced. Bake for 15 min at
180° C / 355°F (gas mark 4).
Tip: for sweet puffed pastries, fill with with pastry cream,
chocolate cream, sweetened whipped cream, etc.
Ingredients
(makes 30 cheese puffs)
Choux pastry
• 200ml water
•
75g butter
• 150g (5 oz) plain flour
• 1 tbsp caster sugar
• Pinch of salt
• 3 large or 4 small eggs
• 100g gruyère cheese
Appetisers and Starters
R2
27
BASIC PREPARATIONS
26
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