My sister got me cookbooks for my birthday with the hope that I would try out several of the recipes and post the best ones. I came to visit her and we made these cheese puffs from Martha Stewart's Appetizers book. They are great! We made them gluten free for my sister by swapping out Costco's gluten free all-purpose flour blend for the flour in this recipe.
Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup water
1 teaspoon salt
1 cup flour
5-6 large eggs
1/2 cup grated Gruyere cheese
2 tablespoons herb mixture - thyme, oregano, tarragon, and dill
Preparation:
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a saucepan, bring water, butter, and salt to a boil. Stir until butter is completely melted. Remove from heat.
3. Stir flour into the butter mixture.
4. Return to medium heat and stir constantly until dough pulls away from the sides of the pan, about 2-4 minutes.
5. Transfer to a mixing bowl and beat on medium speed until the mixture slightly cools so eggs will not overcook when added.
6. Add 4 eggs, one at a time and beating well after each egg is added. Dough should be shiny. To test if another egg is needed, touch the dough and pull your finger away. If a string forms between your finger and the dough, no additional egg is needed. If no string forms, add another egg and mix well. If a string still doesn't form, add water 1 teaspoon at a time.
7. Mix in cheese and herb mixture.
8. Transfer dough to a pastry bag fitted with a 1/2 inch tip (Ateco #804). Pipe 1 1/2-inch rounds onto a baking sheets. Rounds should be about 2 inches apart. Smooth peaks with fingertips.
9. In a bowl, whisk remaining egg and 1 tablespoon water. Use a pastry brush to brush over dough rounds.
10. Bake for 20-25 minutes. Prop open oven door with a wooden spoon for 3-5 minutes more until puffs are starting to turn golden brown. Remove and let cool. Serve warm.
Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup water
1 teaspoon salt
1 cup flour
5-6 large eggs
1/2 cup grated Gruyere cheese
2 tablespoons herb mixture - thyme, oregano, tarragon, and dill
Preparation:
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a saucepan, bring water, butter, and salt to a boil. Stir until butter is completely melted. Remove from heat.
3. Stir flour into the butter mixture.
4. Return to medium heat and stir constantly until dough pulls away from the sides of the pan, about 2-4 minutes.
5. Transfer to a mixing bowl and beat on medium speed until the mixture slightly cools so eggs will not overcook when added.
6. Add 4 eggs, one at a time and beating well after each egg is added. Dough should be shiny. To test if another egg is needed, touch the dough and pull your finger away. If a string forms between your finger and the dough, no additional egg is needed. If no string forms, add another egg and mix well. If a string still doesn't form, add water 1 teaspoon at a time.
7. Mix in cheese and herb mixture.
8. Transfer dough to a pastry bag fitted with a 1/2 inch tip (Ateco #804). Pipe 1 1/2-inch rounds onto a baking sheets. Rounds should be about 2 inches apart. Smooth peaks with fingertips.
9. In a bowl, whisk remaining egg and 1 tablespoon water. Use a pastry brush to brush over dough rounds.
10. Bake for 20-25 minutes. Prop open oven door with a wooden spoon for 3-5 minutes more until puffs are starting to turn golden brown. Remove and let cool. Serve warm.