Gruyere Cheese Puffs for #SundaySupper

On November 1, 2014, in Recipes, by Chris Baccus


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.


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.


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.


Serve with a glass of wine and enjoy!


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Hatch Chile Bacon Wrapped Poppers

On September 2, 2012, in Featured, Recipes, by Chris Baccus

I love Hatch Chiles.  Like many, I had no clue what a Hatch Chile was until I moved to Texas, but they are getting more familiar and Melissa’s Produce had a Hatch Chile roasting today at South Pasadena’s Bristol Farms.  Sadly, I missed this roast but did make it to the market and picked up some chiles and some hatch chile cream cheese the market sold too.

Tonight’s University of Michigan vs Alabama game was an appropriate setting for some stuffed poppers.  Sadly, the game was a bust but these chiles turned out fabulous.

Hatch Chile Bacon Wrapped Poppers
Serves 4

4 Large Hatch Chiles, cut in half and seeded
4 oz cream cheese
8 slices of bacon

Turn on the grill or broiler and start putting together the poppers. Fill each Hatch Chile with cream cheese then wrap a bacon slice around it and use a toothpick at each end to hold the bacon to the chile.

Grill for about 10-15 minutes turning every few minutes getting them charred, not burned.




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