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Cheese puffs
| Preparation : 15 min | Resting : - |
| Cooking : 20 min | Equipment : piping bag (optional) |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 30 cheese puffs
:
| Choux pastry | |
| 150 | g plain flour |
| 200 | ml water |
| 75 | g butter |
| 1 | egg yolk (for brushing) |
| Flavouring | |
| 100 | g comté cheese |
| 1 | Grate the cheese in the midi bowl using the 2-mm grater disc. Set aside. |
| To make the choux pastry | |
| 1 | Preheat your oven to 180 °C (gas mark 4). Pour the water into a saucepan. Add thediced butter. |
| 2 | Bring to the boil. Remove from the heat and add the flour all in one go. Beat in vigorously with a spatula. Return to the heat for about 1 minute, stirring constantly, until the dough no longer sticks to the sides of the pan. |
| 3 | Remove from the heat and transfer the dough to the bowl with the dough blade. Process for 15 seconds, then add the eggs one at a time via the feedtube, running for a further 30 seconds. |
| 4 | Add three quarters of the cheese and process for 5 seconds. |
| 5 | Line a baking sheet with baking parchment. Spoon the dough into a piping bag* with a plain nozzle. Pipe out buns measuring approx. 3 cm across. |
| 6 | Brush the buns with egg yolk, flattening them very slightly. Scatter with the rest of the grated cheese. |
| 7 | Bake in the oven for 20-25 minutes or until golden. Cool on a wire tray. They should be served warm. |
Chef’s tip
for sweet puffed pastry, omit the cheese and add 1 tbsp of sugar to the pan with the water and butter
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