Ingredient:
Choux Paste:
125ml (1/2 cup) milk
125ml (1/2 cup) water
100g (3.5 oz) butter, diced
1/2 tsp salt
150g (5.3 oz) plain flour
4 eggs
120g (4.2 oz) emmenthal, grated
small pinch of cayenne pepper
eggwash (1 egg yolk mixed with 1 tbsp milk)
Direction:
Preheat the oven to 180 C (350 F).
First make the choux paste. Place the milk, butter, salt in a saucepan and set over a low heat. Bring to the boil, then immediately remove from heat. Throw in the flour and mix in with a wooden spoon, until completely combined.
Return the pan to a medium heat and stir continuously for a minute to dry it out a little, then tip it into a large bowl. Pop in the eggs one at a time, beating each addition in with the wooden spoon. Once the eggs are properly incorporated the paste should be smooth and shiny, with a thick ribbon consistency.
Mix in the cayenne and three quarters of the grated cheese, taking care not to overwork the mixture. Spoon into a piping bag fitted with a 1cm plain nozzle and pipe small mounds in rows on a baking sheet with greaseproof paper.
Brush each puff with eggwash and lightly mark with a fork. Sprinkle with the remaining cheese and pop in the preheated oven to bake for 20 minutes until dry and crisp on the outside, but still soft inside. Serve immediately.
Recipe by Gourmet Traveller
