Gruyere Herb Puffs
Source of Recipe
"Holiday Celebrations," from Williams-Sonoma
List of Ingredients
- 1/4 cup unsalted butter
- 1/2 cup water
- 2/3 cup all-purpose flour
- 1/2 tsp salt
- 3 eggs, at room temperature
- 1 cup shredded Gruyere cheese
- 1 Tbsp fresh thyme leaves
- 1 tsp minced fresh rosemary leaves
- 1 tsp hot pepper sauce, such as Tabasco
Instructions
- Preheat oven to 400 degrees (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 leaves the sides of the pan and forms a ball. Remove from 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, allowing about 2 inches between the mounds. Alternatively, you can 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 oven temperature to 350 degrees and continue to bake until puffed and golden, about 15 minutes longer. Remove from the oven and let cool on the baking sheet set on a rack.
Arrange in a basket or on a tray. Serve warm or at room temperature.
Makes 24 puffs,
Serves 6 to 8
Final Comments
* Make-Ahead Tip: These puffs freeze well, making them ideal for holiday meals when advance preparation is invaluable. Bake as directed, let cool completely, and freeze in a single layer. Transfer to a lock-top bag and freeze for up to 4 weeks. Thaw at room temperature for about 1 hour, then place on a baking sheet in a 350-degree oven to crisp for about 10 minutes.
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