Gruyere Puffs with Roasted Garlic-Tomato Sauce

By pattie_d

Ingredients

• Egg Wash:
• • 7 tablespoons butter, diced
• • Pinch of salt
• • 1 cup water
• • 1 cup flour, sifted
• • 5 medium eggs
• •3/4 cups imported Gruyere cheese, freshly grated
• • 1 egg yolk
• • 1/2 teaspoon water
• Roasted Garlic-Tomato Sauce:
• • 1 cup tomato & cumin seed sauce, without cumin seeds
• • 12 cloves garlic, roasted, peeled, and cut in half lengthwise
• • 6 fresh basil leaves, minced
• • Salt & pepper, to taste
• • Vegetable oil, for frying
• • 12 fresh basil leaves, for garnish
• Preheat oven to 400F.

Details

Servings 16

Preparation

Step 1

To prepare the puffs, combine the butter, salt and water in a heavy-bottomed saucepan, and bring to
a boil. Immediately remove from the heat and add the flour all at once. Beat the mixture vigorously
with a wooden spoon, until the mixture comes away from the sides of the pan and forms a ball.

Return the pan to low heat, stirring constantly, cook the mixture for 2 – 3 minutes longer, until the dough is shiny and does not stick to the sides of the pan. Transfer to a large mixing bowl and stir in the 5 eggs, one at a time, with a wooden spatula. Stir in 1/2 cup of the cheese, mixing until the dough is smooth and glossy.

Lightly butter and flour a large baking sheet. Fill a pastry bag fitted with a plain 1/2-inch tip with the
warm dough and pipe it onto the sheet in mounds 1-1/2 inches in diameter, spacing them about 2 inches apart (you should have 16 – 20 mounds) set aside.

In a small mixing bowl beat the egg yolk with the water and brush the egg wash over the top of each
mound. Sprinkle the mounds with the remaining 1/4 cup of cheese.

Bake in the center of the oven for 20 – 25 minutes, or until golden brown and crisp. Remove from the oven and let cool.

Bring the tomato sauce to a boil in a saucepan, stir in the garlic and basil and season with salt and pepper. Keep warm.

Meanwhile, heat 1/2-inch of vegetable oil in a deep skillet to 325F. Fry the 12 basil leaves, two or three
at a time, for 30 seconds, until they’re bright green and translucent. Remove from the oil and drain on paper towels. Sprinkle lightly with salt and set aside.

Divide the sauce between 4 warm serving places. Place 4 or 5 puffs on each plate, garnish with the fried basil leaves and serve immediately.