Страница 97

Gruyère Cheese Choux Pastry Puffs

PAIR WITH

Crab Buttermilk Bisque with Sweet Corn and Bacon

(PAGE 73)

Lobster Tail Bisque

(PAGE 76)

This simple choux pastry dough—made of milk, butter, flour, eggs, and Gruyère cheese—comes together quickly. Once baked, the airy little puffballs (called gougères in French) are so full of nutty cheese flavor that they are all but impossible to stop eating. You can substitute any full-flavored cheese for the Gruyère—Parmigiano-Reggiano, Pecorino Toscano, and Spanish Idiazabal come to mind

.

MAKES

24

PUFFS

SERVES

6

PREP TIME

15

MINUTES

TOTAL TIME

45

MINUTES

1

/

4

cup [60 ml] whole milk

4 tablespoons [55 g] unsalted butter, cut into pieces

1

/

4

tsp sea salt

1

/

2

cup [70 g] all-purpose flour