Bistro Cheese Puffs

40 puffs

Cheese puffs are served in several parisian bistros as appetizers with wine or kir. These are easy to prepare and great for parties.


1/2 tsp salt
1 stick (quarter pound) unsalted butter, chilled, cut inot small pieces
1 cup water
Pinch of ground nutmet (optional)
1 cup minus 1-1/2 Tbsp unbleached all-purpose flour
4 large eggs
3/4 cup grated Gruyere cheese


Preheat the oven to 400 degrees

Combine salt, butter and water in medium saucepan.
Add nutmeg
Bring to a boil on high heat, stirring with wooden spoon

Remove from heat and add flour all at once. Stir vigorously with large wooden spoon to create smooth dough.
Return to medium heat for 1 minute, stirring constantly.

Transfer mixture to bowl of electric mixer.
Add eggs and half of the cheese.
Beat on medium speed until eggs and cheese are thoroughly incorporated into dough, which should be warm.
Spoon dough into a pastry bag fitted with plain 1/2-inch tip.
Squeeze 2-inch rounds of dough onto a non-stick baking sheet (or use regular baking sheet lined with parchment paper) spacing rounds about 2 inches apart.
Sprinkle with the remaining cheese.
Bake until puffs are golden brown, about 20-25 minutes.

Patricia Wells Bistro Cooking