Serve with St. Supery Cabernet Franc
These tasty little cheese puffs are a traditional accompaniment at wine tasting events in France. For variety, I sometimes add 1/4 pound of finely diced prosciutto to the batter. They make a wonderful treat to enjoy with the Cabernet Franc.
1 cup water
3 ½ ounces unsalted butter (7 tablespoons)
1-¼ cups all-purpose flour (5 ounces)
2 cups Gruyere cheese - coarsely grated
5 large eggs
Pinch of salt
Preheat oven to 425 degrees
Combine water, butter and salt in a saucepan and bring to a boil.
Add flour all at once and stir for 2 minutes to dry out paste. Keep stirring for a few minutes to cool slightly.
Add eggs one at a time and beat until smooth. Add cheese.
Place mixture into a pastry bag with a plain tip and pipe 1-1/2 inch diameter mounds onto a parchment lined sheet pan.
Bake for 30 minutes or until lightly browned. Serve warm or at room temperature.
Yields approximately 48 - 2" pieces