1 1/4 c nonfat milk or water
I fell in love with these crusty and eggy bites of delicious cheesiness on my last trip to San Francisco at Tartine Bakery. Ever since then I've always wanted serve these little bites before a nice lunch. Lucky for me, Easter came around, Dylan concepted a meal, and I snuck these little guys onto the menu for the day.
If you've ever made choux pastry for cream puffs, this recipe is pretty much the same. You just have to remember to add the savory additions at the end. If you've never made choux pastry before don't be intimidated by the technique. It's incredibly easy, if not fun. The joy of seeing goo become a perfect ball of buttery wonder is quite amazing!
10 tbsp unsalted butter
1 tsp salt
1 cup flour
5 large eggs
3/4 Gruyère cheese, grated
1 tsp black pepper, freshly ground
1 tbsp fresh thyme, minced
1 large egg
grated Gruyère for sprinkling
Preheat oven to 350 degrees F. Butter a baking sheet or silpat.
Combine, milk or water with butter and salt in a saucepan over medium heat. Wait for the butter to melt. Turn off heat. Add flour all at once. Stir, stir, stir. Lumpy mush will become a nice smooth ball after a minute or so of stirring.
Transfer dough to a stand mixer. Add paddle attachment. Add egg one by one at medium speed. Make sure to incorporate egg before adding the next. After all the eggs have been added, mixture should be thick, smooth, and shiny.
Add Gruyère, pepper and thyme by hand using a rubber spatula.
Transfer all contents to a pastry bag with 1/2 inch plain tip (no.6 or 7). Pipe one inch mounds onto the baking sheet. Leave 1 inch between each puff.
To make topping, whisk 1 egg with pinch of salt and brush over each pastry. Lightly sprinkle each pastry with a little cheese.
Place pastries in the oven immediately and back until are are puffed and browned...around 25 minutes. Serve hot or warm. Or let cool completely and place in an airtight container. Recrisp the puffs at 350 degrees F for 5 minutes.
600 Guerrero St
San Francisco, CA 94110