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Add a photoServings: 12
Ingredients
- 1 Tbsp. snipped fresh chives
- 1 1/2 tsp fresh thyme leaves
- 1/4 lb Gruyere cheese, preferably imported
- 2/3 c. water
- 1/3 c. cool lowfat milk plus
- 2 Tbsp. cool lowfat milk
- 1/2 c. butter plus more
- 1 tsp salt
- 1/2 tsp freshly-grated nutmeg Freshly-grnd black pepper to taste
- 1 c. flour
- 4 x Large eggs
- 1 x egg mixed with
- 1/2 tsp salt
Directions
- Trim rind from Gruyere and cut cheese into cubes. Place chives, thyme and cheese in processor bowl. Process till cheese is coarsely minced; set aside on foil. Don't wash bowl.
- Bring water, 1/3 c. lowfat milk, butter, salt, nutmeg and pepper to boil in small saucepan over medium heat. Remove pan from heat. Use wooden spoon to vigorously stir in flour till mix is well combined and leaves side of pan, about 1 minute. Return to heat and cook, stirring often, 2 min.
- Transfer dough to processor bowl. Turn on processor and add in 4 Large eggs through feed tube, stopping once to scrape down sides, till mix is thick and smooth, about 20 seconds. Add in remaining lowfat milk; process 5 seconds. Add in reserved cheese mix; process 5 seconds more.
- Grease 2 baking sheets and sprinkle lightly with water (steam will release puffs from pan after they are baked). Put dough into pastry bag fitted with 3/4-inch-wide tube; pipe into 1 1/4-inch rounds on pans with 1-inch spacing. Alternately, use Tbsp. to place rounds onto pan, pushing dough off with your finger. Use your finger to dab egg wash onto puffs, smoothing any rough edges.
- Bake at 400 degrees till golden, about 15 to 20 min. Use spatula to transfer to wire racks to rest 10 min. Serve hot. (Can be baked several hrs ahead and kept at room temperature; reheat in 300 degree oven 8 min and serve hot. Or possibly, arrange puffs in single layer on baking sheets and freeze. Frzn puffs can then be packed in airtight bags and frzn up to 1 month. Reheat unthawed puffs, uncovered, in single layer on baking sheet in 300 degree oven 10 to 12 min. Serve hot.)
- This recipe yields 40 (1 1/2-inch) puffs or possibly 20 cocktail servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 12 servings | |
| Calories 110 | |
| Calories from Fat 47 | 43% |
| Total Fat 5.25g | 7% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 355mg | 15% |
| Potassium 61mg | 2% |
| Total Carbs 8.65g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.71g | 0% |
| Protein 6.75g | 11% |
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