Have you ever tried the Indian street food pani puri, the puffed, crunchy sphere filled with a delightful sauce and vegetables that bursts in your mouth? Now imagine a reduced French onion soup being poured hot into an airy Gruyère puff. You don’t have to imagine it much longer, because here is the recipe, exclusive from my classically trained French chef father.
Tried and true, and brought to you.
Ingredients
1 cup water
1 stick unsalted butter
1 cup all purpose flour
4 medium eggs
1/2 teaspoon salt
2 cups shredded Gruyère cheese
Instructions
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, and salt. Heat over medium heat until the butter is melted and the mixture comes to a full boil.
Add the flour all at once and stir vigorously with a wooden spoon. Continue stirring over heat until the dough pulls away from the sides of the pan and forms a smooth, shiny ball. This should take about 1 to 2 minutes.
Remove the pan from the heat. Let the dough cool slightly for about 2 minutes. Add the eggs one at a time, mixing well after each addition until fully incorporated. The dough should be smooth, thick, and slightly elastic.
Stir in the shredded Gruyère cheese until evenly combined.
Transfer the dough to a piping bag. Pipe spirals or mounds onto the prepared baking sheet, leaving space between each.
Bake for 20 to 35 minutes until puffed, golden brown, and crisp. Do not open the oven during baking or the puffs may collapse.
Remove from the oven and let cool slightly before serving.
Note
You can add fresh herbs next time.
Besitos A
