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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Gruyère Herb Puffs

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Gruyère Herb Puffs Empty Gruyère Herb Puffs

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

    Gruyère Herb Puffs Img95l
    Gruyère Herb Puffs
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    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.






    • 265

    Ingredients:


    • 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

    Gruyère Herb Puffs Wine-pairing-icon-white

    Wine Pairing

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

    Directions:

    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).

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