I originally saw this recipe here, and it looked too good not to try. This was my first attempt at baking bread-like food in a long time, and they came out really well. Next step: something with yeast.
Scallion Cheese Puffs
Picture from original recipe
- 1 cup water
- 5 extra large eggs
- 1/2 cup unsalted butter
- 1 cup gruyere cheese, shredded
- 1/2 cup scallions, sliced thin (white and light green part only)
- 1 cup unbleached flour, sifted
- 1 teaspoon kosher salt
- shredded gruyere for topping
- Preheat oven to 425 degrees.
- Combine water, butter, and salt into a medium saucepan and bring to a boil.
- Remove from heat, and add the flour all at once. Whisk vigorously for a few moments, stirring constantly until the mixture has thickened and is pulling away from the sides of the pan, a minute or less.
- Stir in 4 eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the cheese and the scallions.
- Line a shallow baking sheet with parchment paper. Drop the batter by the tablespoon onto the baking sheet, spacing the puffs about 1 inch apart.
- Beat the remaining egg with a teaspoon of water in a small bowl. Using a pastry brush, lightly brush the tops with the egg. Sprinkle lightly with shredded gruyere.
- Bake for about 20 minutes on center rack, until they are puffed and golden brown - they should sound hollow when tapped. They can be made a few hours in advance and reheated at 375 degrees for about 5 minutes. They freeze well - just thaw and reheat in a 375 degree oven again for 5 minutes or until heated through.
The recipe says it makes 18, but I had 24 on my baking sheet with a little batter left over. I think I also made them slightly too big (heaping tablespoons), because they took around 25 minutes to be fully cooked.