French · Lunch
Deep-Fried Cheese Puffs
Choux pastry enriched with Gruyere and Emmental cheese, piped into small mounds and deep-fried until puffed and golden. The interior stays airy and custardy while the shell turns crisp and blistered. Served warm with a light dusting of grated cheese, these are a French bistro appetizer built around butter, eggs, and cheese.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
401Calories
14.2gProtein
30.1gFat
15.8gCarbs
0.9gSugar
0.6gFiber
498mgSodium
215mgChol
14.9gSat Fat
95mgPotassium
388mgCalcium
1.2mgIron
0.6mcgVitamin B12
0.1mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
rich-umami
hidden-gems
vegetarian
Instructions
1
Prep
Grate the Gruyere and Emmental cheeses into a small bowl; crack the egg into a cup.
2
Simmer
Bring water, butter and salt to a rolling boil over medium heat until the butter melts fully, about 3 minutes.
3
Bloom
Remove from heat and stir in the flour until the mixture forms a smooth ball that pulls cleanly from the pan.
4
Cool
Let the dough cool at room temperature for 5 minutes until just warm, then beat in the egg.
5
Fold
Stir the grated cheeses, nutmeg and black pepper into the choux paste until evenly distributed, rest 10 minutes, then fry in oil heated to 350F for 4 to 5 minutes, turning once, until deep golden brown.
6
Plate
Lift the puffs onto a paper towel-lined plate, drain 1 minute, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 oz86g Gruyere cheese
- 1 oz30g Emmental cheese
- 3 tbsp42g butter
- 1/2 cup120ml water
- 1/4 tsp1/4 tsp salt
- 1/2 cup60g all-purpose flour
- 22 eggs, room temperature
- 2 pinch2 pinch nutmeg
- 2 pinch2 pinch black pepper
- 4 cups950ml vegetable oil, for deep-frying
