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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These are somewhat like a slightly richer muffin. Eat them warm right out of the oven as an appetizer or with soup. Adapted from the Gourmet Cookbook. water, unsalted butter, salt, all-purpose flour, eggs, grated Monterey Jack cheese, Parmesan, ground black pepper, fresh herbs (optional) cvt Ingredients:
1 cup water |
1 stick unsalted butter, cut into tablespoons |
1/2 tsp. salt |
1 cup all-purpose flour |
4 eggs |
1 1/2 cups grated monterey jack cheese |
2 tbs. parmesan cheese |
1/4 tsp. freshly ground black pepper |
1 tbs. minced fresh herbs, such as chives, optional |
Directions:
1. Put racks in upper and lower thirds of oven and preheat to 375. Line two baking sheets with parchment paper.
2. Combine water, butter, and salt in a heavy saucepan and bring to a full boil, stirring until butter is melted. Reduce heat to medium, add flour, and cook, stirring, until mixture pulls away from sides of pan, about 30 sec. Continue to cook and stir for about 1 1/2 min.
3. Remove from heat and let cool slightly, about 3 min. Add eggs, one at a time, beating after each addition. Mixture should be glossy and just stiff enough to fall softly from a spoon. Stir in cheeses and pepper. Spoon tablespoons of batter onto sheets. Bake until puffed and golden and crisp, about 30-35 minutes. Serve warm.
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