all puffed up. [Gruyere cheese puffs w. black figs]
Happy Monday! Hope everyone had a great weekend. I enjoyed a little LA staycation with my mom at the Andaz hotel. We spent the weekend relaxing, eating, gossiping and of course, consuming lots of wine! But unfortunately, it’s back to reality.
I’ve been wanting to feature these flakey and airy Gruyere cheese puffs ever since Andy made them while visiting home. They’re a great appetizer or side dish, delicious plain or when paired with a slice of fig or some fig spread (we bought our spread at Whole Foods).
Thank you so much, Paul, over at Sons of Thunder Patron for passing the Versatile Blogger Award to me!
1 cup water
1/2 cup (1 stick) unsalted butter
1 tsp. kosher salt
1 cup flour
4 large eggs
3/4 cup grated Gruyere
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Bring the water, butter and salt to a boil in a large, heavy saucepan over medium-high heat. Add the flour all at once and stir until the ingredients form a mass. Continue cooking and stirring for 1 to 2 minutes. Remove from the heat and transfer to the bowl of an electric mixer fitted with a paddle. (Also can be done by hand with a whisk). Let cool for 2 to 3 minutes. With the mixer running, add the eggs, one at a time, until each is fully incorporated. Add 1/2 cup of the Gruyere and stir just to combine.
Transfer the dough to a pastry bag fitted with a 1/2 inch tip. Pipe golf-ball size mounds 1 inch apart on the prepared baking sheet. Sprinkle with the remaining 1/4 cup Gruyere. Bake for 20 to 25 minutes, until golden brown. Serve warm or at room temperature.
Recipe from The Cakebread Cellars Napa Valley Cookbook.