A Burgundian pastry made w/ gruyere cheese.
A very light, flavourful canape to serve before dinner, or with wine.
1 cup water
½ cup butter
1 cup flour
½ tsp salt
cracked black pepper
1 ½ cups gruyere, grated
1.Preheat oven to 375 degrees F.
2.Bring water and butter to a boil. Remove from heat and add flour.
3.With a wooden spoon stir in flour until all in incorporated and put back onto burner over low heat, all the while stirring until dough starts to pull away from the sides of the pot and form into a ball.
4.Transfer dough to a mixing bowl, and on low speed add the eggs one at a time, letting each egg incorporate into the dough.
5.Season w/ Salt and a couple grinds of black pepper
6.Mix in gruyere cheese on low speed.
7.Transfer dough to a piping bag and pipe small peaks about the circumference of a loonie onto a cookie sheet that has been greased or lined w/ parchment paper.
8.Bake for 15-20 minutes, or until pastries are golden and crisp.
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