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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup water
  • 6 tablespoons butter
  • 1 teaspoon salt
  • teaspoon freshly ground black pepper
  • 1 cup sifted all-purpose flour
  • 4 eggs
  • 1 cup finely diced Gruyère cheese


  1. Preheat oven to hot (425°F.). Lightly grease a baking sheet.

  2. Place the water, butter, salt and pepper in a saucepan and heat until the butter is melted and mixture is boiling rapidly.

  3. Add the flour to the butter mixture all at once and continue to cook, stirring, until the mixture forms a ball and leaves the sides of the pan clean. Remove the pan from the heat.

  4. Beat in the eggs, one at a time, incorporating each thoroughly before adding the next. Stir in all but two tablespoons of the cheese.

  5. Place rounded tablespoons of the dough on the prepared baking sheet in the shape of a ring about eight inches in diameter, leaving a space in the center about two inches in diameter.

  6. Sprinkle the dough with the remaining cheese and bake for forty to forty-five minutes, or until well puffed and golden brown.

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