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I was vigorously beating the eggs into the flour, water, salt, and butter mixture when my wife walked into the kitchen with a look of disappointment.

“I thought you were cleaning,” she shares with me.

“Nope, just making cheese puffs,” I reply.

It was long after dinner and we were getting ready to watch the film Chef. I was looking forward to the film since it premiered at SxSW earlier this year. Some warm cheese puffs and glass of wine was a great way to enjoy a film about a love of food.

This recipe is one I learned over 20 years ago when I took a French Bistro cooking course at the local community college. It had been a good 10 plus years since I’ve made it and well I still got it. They came out perfect and made for an excellent movie snack.

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Gruyere Cheese Puffs
Makes 30-40

1/2 tsp salt
1/2 cup butter
1 cup water
1 cup flour
4-5 eggs
3/4 cup gruyere cheese, shredded

Preheat oven to 425 degrees. Add the salt, butter and water to a pot on high heat. Heat until a boil and immediately turn down the heat to low and add the cup of flour. Stir with a wooden spoon and add 3 eggs and beat vigorously until shiny and well blended. Add another egg and beat to combine until the mixture has a shine and drops from the spoon. Add the final egg if needed. Finally add half the shredded cheese and stir to combine.

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Place tablespoon sized drops of mixture on to a buttered cookie sheet and sprinkle with gruyere cheese.  Cook for 20-25 minutes until puffy and about to brown.

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Serve with a glass of wine and enjoy!

 


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