| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Home4 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Nutmeg |
| 1 |
c |
Water |
| 3/4 |
ts |
Salt |
| 7 |
tb |
Unsalted butter; cut into chunks and |
|
|
; chilled |
| 4 |
lg |
Eggs |
| 1/2 |
c |
Grated Gruyere cheese |
| 1/4 |
c |
Grated parmesan cheese |
| 1/4 |
c |
Chives; minced |
INSTRUCTIONS
Sift the flour and nutmeg together and set aside. In a medium-size saucepan
combine the water, salt and butter. Bring the mixture to a full boil and
let it boil for 30 seconds. Remove the pan from the heat and add the flour
all at once. Beat the mixture vigorously with a wooden spoon, creating a
thick paste. Return the pot to the stove and continue cooking for about 30
seconds more until the mixture comes away from the sides of the pan and
forms a ball of dough. Remove the pan from the heat and let the dough cool
slightly. Add the eggs, one at a time, beating well after each addition.
Finally mix in the cheese and chives.
Using a tablespoon, drop the dough onto baking sheets lined with parchment
paper, leaving about 1 inch between them. Bake at 400° for 35-40 minutes or
until puffed, golden and crisp. Makes about 35 puffs.
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