My friend Lulu from Bandol often serves these—usually the variation with anchovies. Hot from the oven, they are perfection with chilled rosé wine.
Recipe information
Yield
makes about 40 small or 20 large cheese puffs
Ingredients
Preparation
Step 1
Heat, without boiling, in a heavy-bottomed saucepan: 1/2 cup water, 3 tablespoons butter, cut into small pieces, 1/2 teaspoon salt.
Step 2
When the butter has melted, stir in, all at once: 1/2 cup flour.
Step 3
Keep stirring vigorously until the mixture coheres and pulls away from the sides of the pan. Keep stirring for another minute over the heat, then transfer to a mixing bowl and allow to cool slightly. (Stirring will speed up the cooling process.)
Step 4
Beat in, one at a time: 2 eggs.
Step 5
Beat in the first egg thoroughly before adding the next. Stir in: 3 ounces Gruyère cheese, grated (about 3/4 cup).
Step 6
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper (not necessary, but it makes cleanup easier). Spoon the dough onto the baking sheets in spoonfuls either 1 or 2 inches in diameter and 1 1/2 inches apart. You can also pipe out the puffs with a pastry bag with a 1/2-inch plain tip.
Step 7
Bake undisturbed for 10 minutes, at 400°F. Lower the temperature to 375°F and bake for 15 minutes more. The puffs should be golden brown and crisp on the outside. With a sharp pointed knife, pierce each warm puff with a small slit to let out the steam, which helps them stay crisp. Serve right away. The puffs can be recrisped and reheated in a 375°F oven for 3 minutes.
Variation
Step 8
In place of the cheese, use 2 or 3 salt-packed anchovies, soaked, filleted, and chopped.
