Cheese puffs are really good, filled or just by themselves. They are a bit of work to make, but definitely worth it. It’s really nice how ‘light’ they are. I’ve made a double batch twice now for parties, and in both cases they were devoured in a few minutes by my friends. I got this recipe from Stéphane Gabart’s blog My French Heaven. From his blog it seems that Stéphane is as crazy about food as I am, and I really like that his blog is bilingual as it allows me to practice my French. Stéphane uses French Comté, but any finely grated good cheese (i.e. cheese with real flavor) that melts well will work. If you like cheese I promise you will like this. Merci beuacoup pour la recette, Stéphane!
150 grams grated Comté or other good cheese that melts well (5.3 oz, about 1 1/3 cup)
150 grams flour (5.3 oz, about 1 cup minus 1 Tbsp)
80 grams butter (2.8 oz, about 6 Tbsp)
1 tsp salt
250 ml water (about 1 cup)
freshly ground white pepper (to taste)
freshly grated nutmeg (to taste)
Preheat the oven to 200C/390F.