Mini Gruyere Puffs
|Water||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Garlic salt||1⁄4 Teaspoon|
|Ground red pepper||1 Dash|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Shredded gruyere cheese/Swiss cheese||2 Ounce|
|Grated parmesan cheese||2 Tablespoon|
Combine water and butter in a small saucepan.
Add basil, garlic salt, and red pepper.
Bring to boiling over medium heat, stirring to melt butter.
Add flour all at once, stirring vigorously.
Cook and stir until mixture forms a ball that doesn't separate.
Remove from heat.
Cool 5 minutes.
Grease a baking sheet.
Add eggs, one at a time, to saucepan, beating with a spoon after each addition until smooth.
Stir in Gruyere cheese.
Drop mounds of dough by rounded teaspoons, about 2 inches apart, on a prepared baking sheet.
Sprinkle with Parmesan cheese.
Bake in a 450° oven for 10 minutes.
Reduce oven temperature to 375° and bake 10 to 12 minutes more or until puffed and golden.
Turn off oven.
Let puffs remain in oven for 3 minutes.