Crisp on the outside and soft within, this Burgundian specialty can be made in a large ring or as here, in small puffs, perfect to serve as hot hors d’oeuvres or as an accompaniment to a salad.
Preheat the oven to 425°F.
Boil the water in a
Either by hand or in a mixer, beat in the eggs one at a time until fully incorporated. Then mix in the cheese. Stop beating when the batter is stiff.
Butter a baking sheet and put the paste into a pastry bag fitted with a
Bake for 5 minutes. Reduce the oven temperature to 350°F and cook for another 20 minutes. Set the puffs on the door of the turned-off oven for 15 minutes to dry out. Cut off the very top of the puffs and scoop out any damp interior pastry. (The tops are for snacks.)
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