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Gruyere Cheese Puffs


These were so easy to make and they were fabulous. I mean really good and very light. This is actually the recipe for making eclairs but instead of water you use milk. I'm so upset that I did not take the process pictures I normally do but my son and his girlfriend were coming to dinner at 6:00 last night and I accidently fell asleep. I woke up at 4:30 and freaked out. I was having a 5 course Italian meal and I had only 1 1/2 hours to cook. I also made some Blackened Shrimp Stuffed Artichokes and thankfully I cooked them in the morning so I only (only LOL) had 4 courses to make after my nap.


This recipe was given to me by a friend who had a first edition of a book of recipes by the Chicago Symphony Orchestra. The Chicago Symphony Orchestra was founded in 1889.




INGREDIENTS:

YIELD: About 20 Puffs


1 Cup Milk

8 Tbsp Unsalted Butter

1/2 tsp Salt

Pinch of White Pepper

1 Cup Flour, Sifted

5 Eggs (One if for Brushing)

1 1/4 Cups Grated Parmesan

3/4 Cup Grated Gruyere Cheese


RECIPE:


Preheat oven to 350. You will then raise the temperature after the first 10 minutes of cooking to 400 Degrees.


In a large saucepan combine Milk, Butter, Salt & Pepper and bring to a boil. Remove from heat.


Add flour and whisk vigorously. Return pan to heat and cook stirring constantly until batter has thickened and pulls away from the sides of the pan. Remove from heat.


Add the 4 Eggs one at a time, thoroughly mixing after each egg has been added. Once done, stir in 3/4 of a cup of Parmesan (saving the rest for the tops) and all of the Gruyere Cheese.


Drop batter by the Tablespoon onto a buttered baking parchment sheet about 1" apart.


Beat the remaining egg in a small bowl. Brush the tops of the puffs with the egg and then sprinkle the remaining Parmesan Cheese on top. Place baking sheet in the center rack of the preheated oven and bake for 10 minutes. After 10 mintes, without opening the door (very important!!) raise the hear to 400 degrees and keep a close eye on them and remove when golden brown.


Here they are on my table. Even though they are a french recipe, it went delicious with my Blackened Shrimp Stuffed Artichoke appetizer last night.



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