Perfect for holiday pre-dinner bites, these cheese puffs seem impressive and taste delicious but are deceivingly easy to make.
3/4 cup flour
1 cup water
6 tablespoons (3/4 stick) butter, cut into small pieces
2 cloves of garlic, finely grated
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons Dijon mustard
4 large eggs
1/2 cup (packed) coarsely grated Gruyère cheese
1/2 cup (packed) Cheddar cheese
1. Preheat oven to 425°F. Butter 2 large baking sheets and sprinkle with a dusting of flour.
2. In a medium saucepan, combine the water, butter, garlic, salt and pepper. Over medium-high heat, bring the mixture to a boil and then add the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth ball. Continue stirring for about 2 minutes more, until you see a film forming over the bottom of pan, then remove from heat. Add mustard and eggs, 1 at a time. Mix well to combine, then add cheese and mix again.
3. Using a teaspoon, scoop up the batter and drop spoonfuls one by one onto the baking sheets, giving them enough space to cook and expand, about an inch or two apart. Bake for about 20 minutes.
You can top a slice of gluten-free bread or toast with any sort of toppings: Our choice? Smoked wild salmon, sardines, or sliced avocado, which is delicious way to start the day, and a great dose of superfoods all in one go.
The summer before last, a mutual friend brought the lovely Katie Lee Joel and her husband William over for dinner. Much to my delight, she brought a fresh batch of these cookies with her. I adore the contrast of the dark chocolate and the cherries—heaven.