Featured Pinch Tips Video
- 1 stick
- butter, cold
- 1 c
- 1/2 tsp
- 1 c
- all purpose flour
- 4 large
- 2 tsp
- fresh thyme, chopped
- freshly ground black pepper
- 1 c
- grated cheddar (or gruyere)
1Preheat oven to 425-degrees.
2In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high heat.
3Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a wooden spoon to stir as the dough will be rather thick. Continue to cook for a couple minutes.
4Remove the pan from the heat and place dough into the metal bowl of a stand mixer to allow it to cool a little, so that the dough will be warm, but not so warm as to cook the eggs when you add them. Mixing at low speed in a stand mixer helps with this step.
5Add the eggs, one at a time, stirring after each addition until the eggs are incorporated into the dough. (If you don't have a stand mixer or hand mixer, use a wooden spoon.) The dough should become creamy, shiny and elastic.
6Stir in the grated cheese, thyme, and a few grinds of pepper.
7Spoon out small balls (about a heaping tablespoon) of the dough onto a Silpat or parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 10-15 minutes, until puffed up and lightly golden.
8These puffs will be slightly crispy when they first come out of the oven, but will soften a bit as they cool. They can be eaten hot or cold.