These are kinda 80's-ish, but I still think they're awesome. You can freeze
the dough, too, but make sure you eat these as soon as they come out of the
oven, still piping hot.
||75 ml milk
||2 eggs, beaten
||60g butter, cut into small chunks
||about 75gm grated Gruyere cheese
||75 gm plain flour, sifted
Bring the water, milk, butter and a pinch of salt to a boil. The butter should
melt well before it boils. Remove from the heat and add all the flour at once,
stirring to form a paste. Return to the heat and cook for a minute or two, stirring
Transfer to a metal bowl and allow to cool until slightly warm (the metal bowl
makes this faster: if you're really in a hurry, you can use a water bath to
make it even faster). Beat in the eggs, a little at a time in about 3 or 4 lots.
Preheat the oven to 210C. Add half the cheese and mix thoroughly.
Spoon small dollops of the mixture onto a tray lined with greasproof paper,
leaving an inch or so between each one to allow for spreading. Sprinkle the
remaining cheese over the top. Bake for about 10 minutes (until risen and the
outer shell has set) then reduce heat to 170C and bake for a further 5 minutes,
until golden brown. Remove and eat immediately! Great with a soft gooey cheese,
or the duck, pork and pistachio terrine.