Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Gruyère Herb Puffs



Posts : 18042
Thanked : 883
Join date : 2013-01-12

Gruyère Herb Puffs

Post by Lobo on Fri 05 Feb 2016, 8:42 pm

Gruyère Herb Puffs

Read Reviews

Write a Review
Prep Time: 35 minutes
Cook Time: 35 minutes
Servings: 6 to 8
These pretty little puffs are made from choux pastry, which is also used for cream puffs.

  • Printer Friendly Version

  • 265


  • 4 Tbs. (1/2 stick) unsalted butter
  • 1/2 cup water
  • 2/3 cup all-purpose flour
  • 1/2 tsp. salt
  • 3 eggs, at room temperature
  • 1 cup shredded Gruyère cheese
  • 1 Tbs. fresh thyme leaves
  • 1 tsp. minced fresh rosemary leaves
  • 1 tsp. hot-pepper sauce, such as Tabasco

Wine Pairing

This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.


Preheat an oven to 400°F. Butter a large baking sheet.

In a saucepan over medium heat, combine the butter and water. Heat until the butter melts and the water boils, about 3 minutes. Add the flour and salt and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Remove from the heat and let cool for 3 minutes.

Using a wooden spoon or a handheld electric mixer on medium speed, beat in the eggs one at a time, beating well after each addition. The batter should have a dull sheen. Stir in the cheese, thyme, rosemary and hot-pepper sauce until well mixed.

Drop the batter by rounded tablespoonfuls onto the prepared baking sheet, spacing the mounds about 2 inches apart. Alternatively, spoon the batter into a pastry bag fitted with a large rosette tip and pipe mounds of batter onto the baking sheet.

Bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until puffed and golden, about 15 minutes more. Transfer the baking sheet to a wire rack and let cool. Arrange the puffs in a basket or on a tray. Serve warm or at room temperature.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

Related Tips

  • All About Herbs

    Current date/time is Fri 09 Dec 2016, 1:17 pm