- Cooking Time:
- Preparation Time:
- 1 cup water
- 1 stick (1/4 cup) unsalted butter, cut into small pieces
- 1/2 teaspoon salt
- 1 cup flour
- 4 large eggs
- 1 1/2 cups coarsely grated Gruyere cheese
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place the water, butter and salt in a saucepan and bring to a boil, then reduce heat to moderate. Add flour all at once and beat with a wooden spoon until the mixture pulls away from side of pan.
- Transfer mixture, known as pate a choux, to a bowl and use an electric mixer to beat in the eggs, one at a time. If the batter is too stiff, add another egg.
- Stir the Gruyere into the pate a choux and drop by tablespoons about one inch apart on the baking sheet. Bake for about twenty-five minutes, or until golden brown. Serve warm.
NotesThere's a historical and contemporary romance author who puts recipes in her books before almost every chapter. This one looks like fun so I thought I'd share with all of you.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Driscoll's Berry Desserts
'CHEF' the Film Cookbook: Recipes from El Jefe
Food Travels Through ItalySee More
Poblano Macaroni and Cheese
Betty Crocker Raspberry-Lemon Fruit Dip
The Barefoot Contessas Pan Fried Onion DipSee More