Recipe by evelyn/athens
This is the Runner-Up recipe for 1991 in the San Francisco Chronicle, by Flo Braker.
Top Review by Manami
Hello evelyn/athens, we made these last night and they were fantastically wonderful!(How about that for a word? If there is such a thing!) We enjoyed them thoroughly and made them almost just as posted. However, I did add 2 tablespoons of fresh chives as well. They were nice and crispy and I thought we would have enough for today, but no such luck! The staff went at them as if they hadn't eaten in over a week, and those delicious morsels of dough were gone. Thanks for posting such a yummy recipe. Everyone, these will be great for the holidays! Diane :)
- 4 ounces gruyere cheese
- 1 cup water
- 8 tablespoons butter, cut into 1/4-inch slices
- 1 cup flour
- 4 eggs
- 3 tablespoons crumbled crisp cooked bacon
- 3 tablespoons chopped fresh parsley
Directions See How It's Made
- Adjust rack in lower third of oven; preheat oven to 400 degrees. Grease and flour a large baking sheet. Cut the cheese into/4-inch cubes.
- Bring the water and butter to a rolling boil in a saucepan. Add the flour all at once and stir vigorously with a wooden spoon until mixture is smooth and comes together in a ball. Transfer mixture to a bowl to cool slightly. Add eggs, 1 at a time, beating well after each addition. Add the bacon, parsley and cheese cubes.
- Spoon the batter into a pastry bag fitted with a 1/2-inch plain pastry tip and pipe out small mounds, 1-inch in diameter (about 2 teaspoons each), on the prepared baking sheet. Leave about 1-inch space between each mound to allow for expansion. (Or spoon small mounds onto prepared baking sheet.).
- Bake 25 to 35 minutes, or until golden. For crisper puffs, pierce sides with tip of paring knife, return to oven and bake 5 to 10 minutes longer.
- Serve hot. Or cool on wire rack, store in a sturdy plastic container with a tight-fitting lid and freeze up to 2 weeks.
- To recrisp, place frozen cheese puffs on a baking sheet in a preheated 325-degree oven until hot, about 10 minutes.