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Preparing: 30 min
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Bake time: 15-20 min
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Ingredients
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Method
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60 g unsalted butter
¼ tsp fine salt
120 ml water
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Pour water into a small pot. Add the unsalted butter, salt and set over a low heat.
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85 gr plain flour
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Bring the water with the butter to the boil, pour the flour and remove immediately from the heat. Stir vigorously until the flour is blended with the water and butter and until smooth. Return the pot to the medium heat and stir continuously for about 1 min to remove the moist from the paste.
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Transfer the paste to a bowl of the stand mixer equipped with paddle attachment. Start the mixer on the lowest speed to take the heat off the paste.
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2 large eggs (+1 extra egg if necessary)
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Add the egg one at a time. Each egg must be very well incorporated and the paste should be smooth and shiny, forms V letter or be thick with a ribbon consistency.
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90 g Comtè, Emmental or Gruyerè cheese
1 small egg for egg wash
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Add the cheese and fold in the pastry.
Preheat the oven to 180ºC/Gas mark 4. Line a baking tray with baking paper. Put the pastry into a pipping bag fitted with a plain nozzle. Pipe small amounts of the pastry on the baking tray. Brush with eggwash. Bake for 15-20 minutes. The outside the puffs must be dry and inside soft. Don’t open the oven while it bakes as they will fall.
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