Gruyère Herb Puffs
These pretty little puffs are made from choux pastry, which is also used for cream puffs.
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 1/2 cup water
- 2/3 cup all-purpose flour
- 1/2 tsp. salt
- 3 eggs, at room temperature
- 1 cup shredded Gruyère cheese
- 1 Tbs. fresh thyme leaves
- 1 tsp. minced fresh rosemary leaves
- 1 tsp. hot-pepper sauce, such as Tabasco
Directions
Preheat an oven to 400°F. Butter a large baking sheet.
In a saucepan over medium heat, combine the butter and water. Heat until the butter melts and the water boils, about 3 minutes. Add the flour and salt and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Remove from the heat and let cool for 3 minutes.
Using a wooden spoon or a handheld electric mixer on medium speed, beat in the eggs one at a time, beating well after each addition. The batter should have a dull sheen. Stir in the cheese, thyme, rosemary and hot-pepper sauce until well mixed.
Drop the batter by rounded tablespoonfuls onto the prepared baking sheet, spacing the mounds about 2 inches apart. Alternatively, spoon the batter into a pastry bag fitted with a large rosette tip and pipe mounds of batter onto the baking sheet.
Bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until puffed and golden, about 15 minutes more. Transfer the baking sheet to a wire rack and let cool. Arrange the puffs in a basket or on a tray. Serve warm or at room temperature.
In a saucepan over medium heat, combine the butter and water. Heat until the butter melts and the water boils, about 3 minutes. Add the flour and salt and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Remove from the heat and let cool for 3 minutes.
Using a wooden spoon or a handheld electric mixer on medium speed, beat in the eggs one at a time, beating well after each addition. The batter should have a dull sheen. Stir in the cheese, thyme, rosemary and hot-pepper sauce until well mixed.
Drop the batter by rounded tablespoonfuls onto the prepared baking sheet, spacing the mounds about 2 inches apart. Alternatively, spoon the batter into a pastry bag fitted with a large rosette tip and pipe mounds of batter onto the baking sheet.
Bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until puffed and golden, about 15 minutes more. Transfer the baking sheet to a wire rack and let cool. Arrange the puffs in a basket or on a tray. Serve warm or at room temperature.
Makes 24 puffs; serves 6 to 8.