|60 g||unsalted butter|
|125 g||plain flour|
|225 g||Gruyere or Emmenthal cheese, finely grated|
Makes approximately 36.
Line a large baking sheet with parchment paper.
Place the water and butter in a medium saucepan over a medium-high heat. Bring to a boil and melt the butter, stirring 2 or 3 times. Lower the heat and stir in the flour and salt using a wooden spoon. Stir until the dough comes together, about 3-5 minutes. Remove from heat and set aside.
Transfer the dough to a bowl and use an electric mixer on a medium speed to beat in the eggs, one at a time. Beat well after each addition. Beat in the cheese.
Drop spoonfuls of the dough onto the baking sheet, or use a piping bag if you have one. Allow about 2 inches, 5cm of space around each ball – you will probably need 2 or 3 baking trays to complete the batch or allow about 10-15 minutes for the tray to cool before reuse.
Preheat the oven to Gas Mark 7, 220°C, 425°F.
Set the tray aside for about 15 minutes to allow the balls to dry slightly.
Bake for 12-15 minutes until puffed and golden. Remove from oven and cool for 2-3 minutes before removing from tray. Serve immediately.
Options: add ½-1 tsp fresh ground black pepper or 2 tsp finely chopped fresh thyme leaves to the cheese. Use a hard, mature Cheddar to substitute for the Swiss cheese.
ca. 30 min
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