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
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.
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.
Makes 24 puffs; serves 6 to 8.
Adapted from
Williams-Sonoma Lifestyles Series,
Holiday Celebrations,
by Marie Simmons
(Time-Life Books, 1998).
Rated 5 out of
5
by
Linnea808 from
Delicious!
I made these after buying some gruyere at the farmer's market. I'm glad I landed on this recipe--these herb puffs are a breeze to make and don't require too much clean up.
Some things I noticed:
-the water/flour/butter comes together into a ball VERY quickly in the saucepan
-I used fresh rosemary from my garden and store bought thyme. Tasted great!
-I made a half recipe which got a little tricky with the eggs. I eyeballed the second egg, aiming for half of it to make it into the bowl. Turned out well.
-The resulting mixture after the cheese etc. goes in is definitely a batter. I got nervous and used a muffin tin instead of a pan for baking. Probably needed another minute or so at the end.
Very delicious and easy to make. They come out golden yellow with flecks of green herbs inside. Will definitely be added to the brunch rotation!
Date published: 2020-03-03
Rated 5 out of
5
by
JenniferLee from
So savory!
Made this on a baking whim to start exploring recipes for the holiday! Top of the list. Savory, melts in your mouth. I can't wait to double the recipe and take to Thanksgiving. I will note that I made them without the Gruyere once and they were amazing as well. I just reduced the oven time by nearly half and turned the temp down early.
Date published: 2019-11-07
Rated 5 out of
5
by
Katheryn from
Great Appetizer
This is a great appetizer--my family makes it more decadent by spreading brie on them!
Date published: 2015-12-25
Rated 5 out of
5
by
SEB2009 from
Delicious and Easy
I've made these multiple times for many parties. They are always a hit and disappear quickly. No recipe modification is needed for high altitude, either. These are savory and addictive. You won't be disappointed!
Date published: 2015-10-09