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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! —LE BEC 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 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.) Serve
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer