Ingredients
Scale
- 4 TBS unsalted butter
- 1/4 cup milk
- 1/4 cup water
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour, spooned into measuring cup and leveled off
- 2 large eggs
- 3 oz grated cheese - Gruyere, Swiss, or Comte
Instructions
- Prepare a baking sheet by lining it with parchment paper.
- Preheat oven to 400F
- In a small pot, add the butter, milk, water, salt, and pepper. Bring to a boil and then add all of the flour, stir with wooden spoon to combine. Lower the heat to medium-low and continue stirring until the dough comes together and begins to dry out just a little, about 1-2 minutes. The dough ball will come together nicely and be a little bit elastic when you stir it. You will notice a dry film starting to form on the bottom and sides of the pan.
- Transfer the dough to a mixing bowl and give it a stir occasionally to allow the steam to escape. When the dough has cooled to being warm to the touch, add the eggs one at a time, combining well after each one. Mix in the cheese.
- Scoop dough into a big Ziploc bag or piping bag with the corner cut off or fitted with a large round tip. Pipe 1-2 inch rounds onto the prepared baking sheet, leaving about 2 inches between each one. If desired, wet clean fingers and smooth off the top of the domes, but don't squish them down.
- Bake for about 5 minutes at 425 and then lower the heat to 350 and continue baking 15-20 minutes more until the puffs are golden brown and have dried out. They will sound hollow if you tap them.
- Serve warm or at room temperature.
- Prep Time: 5 mins
- Cook Time: 35 mins
