This recipe is something that we made in chef school when we had leftover choux pastry , it only requires choux pastry and grated cheese , I didn’t have enough dough left from yesteray so i made a new batch today and it was delicious for aperitif served with a cold beer.
*250 mls of water
*100 grs of butter
*125 grs of flour
*1 pinch of salt
*150 grs of grated emmental or Gruyere cheese
1.Preheat the oven at 190 degrees Celsius. In a saucepan place the water with the butter and boil.
2.Once it has boiled , pour the flour in the water , stir well with a wooden spoon , reduce the heat and dry the dough while stirring , it should form a smooth dough.
3.Place the dough in a bowl and incorporate the eggs one at a time while mixing well with a spoon so the eggs doesn’t cook . The dough should be shinny and paste like .add the grated cheese and stir one last time
4.Using two teaspoon shape small round dough balls and place on a baking tray lined with greaseproof paper.
5.Bake for 15 -20 minutes.
6.Let the gouger chill before eating.