Ingredients
- 1/2 1/2 1/2 cup milk
- 1 1 1 stick (4 ounces/113 grams) unsalted butter, cut into pieces
- 1 1 1 tablespoon sugar
- 1 1 1 teaspoon salt
- 1 1 1 cup (120 grams) all-purpose flour
- 3 to 4 3 to 4 4 large eggs, at room temperature
- 1 1 1 cup grated Cheddar cheese
- 1/2 1/2 1/2 cup grated Gruyere cheese
Preparation
Step 1
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.