1991: Gruyere Cheese Puffs Runner-Up
Recipe By: San Francisco Chronicle
Published in: San Francisco Chronicle
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 parsley
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.
Yields 4 dozen
Recipe Notes
This appetizer from Flo Braker is similar to French Gougere puffs
with a couple of additions: crumbled cooked bacon and chopped fresh
parsley. These subtly flavored puffs are best served warm, but one of
our staff thought they'd be great cooled to room temperature and
filled with something ... crab salad, perhaps? Braker began writing
"The Baker" column for the Food section in 1989. She is author of
"The Simple Art of Perfect Baking" and "Sweet Miniatures."
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