If you have a waffle iron, this is a lot easier way to make choux puffs, and you don't need a piping bag or an oven! —LeBec Fin
1 cup Water
4 ounces Unsalted Butter, cut into tablespoons
1 cup AP flour (or a mix of white whole wheat and white flours)
1/2 teaspoon Kosher Salt
4 large eggs, whisked together
Pinch Freshly Ground Pepper
Pinch of Cayenne
1 cup Grated Gruyere
In This Recipe
In a saucepan, bring to boil water through pepper. Add butter, turn down to simmer and stir til butter melts.
Dump in flour and stir quickly for a few minutes til mass leaves sides of pan. Remove from heat, cool 5-10 minutes , beat in each egg until incorporated. Mixture may seem curdled but it will come together into a smooth dough. Add gruyere.
Pre heat a non-stick waffle iron on medium high. Open and spray insides with non- stick spray. Spread 1/4 cup mound of choux pastry in each section and close lid. Cook 5-10 minutes til well browned on both sides. Make a slit in the side to check if it is cooked in the center; if it is still wet, close lid for another minute. ( If the batch of waffles cooks unevenly, change to cooking one at a time.)
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.