Categories: appetizers, herbs

Ingredients

• 1/2 cup water
• 2/3 cup all-purpose flour
• 1/2 tsp. salt
• 3 eggs, at room temperature
• 1 cup shredded Gruyère cheese
• 1 Tbs. fresh thyme leaves
• 1 tsp. minced fresh rosemary leaves
• 1 tsp. hot-pepper sauce, such as Tabasco

Directions

1. Preheat an oven to 400°F. Butter a large baking sheet.

2. In a saucepan over medium heat, combine the butter and water. Heat until the butter melts and the water boils, about 3 minutes. Add the flour and salt and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Remove from the heat and let cool for 3 minutes.

3. Using a wooden spoon or a handheld electric mixer on medium speed, beat in the eggs one at a time, beating well after each addition. The batter should have a dull sheen. Stir in the cheese, thyme, rosemary and hot-pepper sauce until well mixed.

4. Drop the batter by rounded tablespoonfuls onto the prepared baking sheet, spacing the mounds about 2 inches apart. Alternatively, spoon the batter into a pastry bag fitted with a large rosette tip and pipe mounds of batter onto the baking sheet.

5. ke for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until puffed and golden, about 15 minutes more. Transfer the baking sheet to a wire rack and let cool. Arrange the puffs in a basket or on a tray. Serve warm or at room temperature. Makes 24 puffs; serves 6 to 8.

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