Gruyere Cheese Puffs

"This is the Runner-Up recipe for 1991 in the San Francisco Chronicle, by Flo Braker."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
7
Yields:
4 dozen
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. 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 :)
     
  2. Sydney Mike
    I cut this recipe in half since my hungry group was small, & now I wish I'd made the whole thing ~ THESE ARE GREAT! Taste, prep, everything ~ JUST WONDERFUL, & I already have 3 other events this month & plan to serve these puffs at all three! Thanks for sharing your recipe! [Made & reviewed while on World Tour 4 in Germany]
     
  3. DeeCooks
    This is so funny--- I LOVED THESE! So much so I described them to my dad who laughed and reminded me how many I had scarfed down as a kid. He used to make something very similar and kept them in the freezer for guests. Just reheat them and they're great. I can't tell you about the batch I made, because they were all eaten within a few hours. (And I wish I could blame it on a HUGE party, but we just ate....and ate....)
     
Advertisement

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes