You asked and Rob answered! Here is the recipe Rob uses to make the small, but delicious pastries you often find in the store. [PDF version]
These savory French cheese puffs are made from pâte à choux, the same pastry dough used for sweet treats like cream puffs and éclairs. Originating in the Burgundy region of France, they make a great accompaniment to a wine tasting. They are BEST served within the first 5 minutes out of the oven.
Ingredients
Flour – (Rob uses Francine Farne de Ble Bio – French T55 Organic All Purpose Flour. This is organic and with no additives.)
Butter – (Rob prefers French President)
Sea Salt
Ground Nutmeg
White Pepper
Water
Gruyère Cheese
Eggs – Fresh are best, usually from the farmer’s market in Port Royal.
Good ingredients make a difference!
Directions
In a bowl mix 1 cup of flour, ⅛ teaspoon of ground nutmeg, white pepper, and a healthy pinch of salt.
Bring to a boil 1 cup of water and ¼ lb of butter. Melt butter in water.
While boiling on medium heat, stir in dry mixture.
Beat with a wooden spoon for 2 minutes. The mixture will form a ball of dough and will stick to the sides of the pot.
Place mixture in a mixing bowl. Cool for 5 minutes, stirring occasionally.
Beat in 4 eggs, one at a time. Stir vigorously with a wooden spoon until the dough comes together into a stiff mixture. This may take a couple of minutes.
Mix into the dough a cup of shredded Gruyère. Spoon the dough into little ball shapes on a baking sheet with a silpat nonstick mat or parchment paper.
Top with additional Gruyère cheese.
Place into a heated oven 400 degrees for 22 minutes.
