A savoury profiterole, these airy cheese balls are great as finger food or a snack on the run. You can make them a day ahead and store them in an airtight container. They also freeze well for up to one month.
- 125 g butter
- 200 g (1⅓ cups) plain flour
- 5 eggs
- 150 g finely grated gruyère
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C and line 2 oven trays with baking paper. Place 250 ml (1 cup) water, butter and 2 tsp salt in a saucepan over medium heat and cook until just simmering and butter is melted. Toss in flour and stir vigorously with a wooden spoon until smooth and no longer sticky.
Remove pan from heat and stir in eggs, one at a time. Stir vigorously until batter is a uniform consistency. Stir in 100 g gruyère and season with black pepper.
Spoon or pipe teaspoon-sized blobs onto lined trays in neat rows, leaving room for them to expand. Top each mound with remaining 50 g gruyère.
Bake for 25 minutes or until puffed, golden and cooked through. Cool on wire racks and serve at room temperature.
Photography by Alan Benson. Styling by Charlotte Bell.
As seen in Feast magazine, November 2011, Issue 3. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.