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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees. | 2. Line 2 aluminum baking sheets with parchment paper. | 3. Combine the water, olive oil and salt in a saucepan over high heat and bring to boil. Add the sifted flour all at once and stir well. | 4. Cook the mixture, stirring constantly to break up any lumps, and until the dough begins to come away from the sides of the pan, approximately 5 minutes. | 5. Immediately transfer the dough to a *mixing bowl of a stand up mixer fitted with the paddle attachment and beat the dough on medium speed to cool to room temperature. | 6. *(I used standard mixing bowl and electric beaters.). | 7. Add the eggs one at a time, beating well after each egg is added. You want a stiff but pliable texture to the dough. | 8. Finally, add the gruyere cheese and black pepper. Continue mixing for 1 minute. | 9. Using a greased teaspoon, drop the dough 2" apart onto the baking sheet. (You can alternatively use a pastry bag fitted with a plain round tip and pipe the dough into 1" diameter balls 2" apart onto the baking sheet.). | 10. Bake until golden brown and puffed, about 5 minutes, then reduce the heat to 325 degrees and continue baking the puffs until cooked through, about another 20-25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
salt	1/2	teaspoon		-	-	-	-
flour	1	cup	sifted	364.56	26.8128	31.7604	17.346
egg	4			286.0	1.44	25.12	19.02
gruyere cheese	3/4	cup	grated	408.87	0.3564	29.5119	32.0166
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.