Gruyere Cheese Puffs
"A delicious appetizer from the cookbook Savor Santa Barbara. After cooking the puffs, they can be frozen and reheated at 350º for 15 to 20 minutes."
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
9 dozen puffs
ingredients
- 1 cup water
- 1⁄2 cup butter
- 1 dash salt
- 1 cup flour
- 4 eggs
- 1⁄2 cup finely chopped prosciutto
- 1⁄2 cup shredded gruyere cheese
directions
- Combine the water, butter and salt in a small saucepan.
- Bring to a boil and remove from the heat.
- Add the four and whisk vigorously.
- Return pan to medium heat and cook until batter thickens and pulls away from the side of the pan, stirring constantly.
- Remove from heat.
- Add the eggs, one at a time, beating well after each addition until the batter is smooth and shiny.
- Stir in the prosciutto and cheese.
- Drop by teaspoonfuls 1 inch apart onto a large greased baking sheet.
- Bake at 400º for 20 to 25 minutes or until golden brown.
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Reviews
-
These are very simple and very good. They are made just like the dessert cream puffs, they're just not sweet. These were part of the appetizers choices I had for a dinner party and were very well received. I had the left-overs for breakfast the next morning.
RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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