Gruyere Gougere Waffle Puffs
- 1 cup Water
- 4 ounces Unsalted Butter, cut into tablespoons
- 1 cup AP flour (or a mix of white whole wheat and white flours)
- 1/2 teaspoon Kosher Salt
- 4 large eggs, whisked together
- Pinch Freshly Ground Pepper
- Pinch of Cayenne
- 1 cup Grated Gruyere
- In a saucepan, bring to boil water through pepper. Add butter, turn down to simmer and stir til butter melts. rnDump in flour and stir quickly for a few minutes til mass leaves sides of pan. Remove from heat, cool 5-10 minutes , beat in each egg until incorporated. Mixture may seem curdled but it will come together into a smooth dough. Add gruyere.rnrn.
- Pre heat a non-stick waffle iron on medium high. Open and spray insides with non- stick spray. Spread 1/4 cup mound of choux pastry in each section and close lid. Cook 5-10 minutes til well browned on both sides. Make a slit in the side to check if it is cooked in the center; if it is still wet, close lid for another minute. ( If the batch of waffles cooks unevenly, change to cooking one at a time.)rnServe
water, butter, flour, kosher salt, eggs, freshly ground pepper, cayenne, gruyere
Taken from food52.com/recipes/34651-gruyere-gougere-waffle-puffs (may not work)