Puffy Cumin Gougères
By: Babeth
Published: Thursday, December 10, 2009 - 4:55pm

Ingredients




1 cup grated emmental (or Swiss cheese)
 cup milk
 cup water
4 eggs
3/4 stick butter
3/4 cup all-purposed flour, sifted
1/2 teaspoon ground cumin
1 pinch of Guérande fleur de sel (substitution:Kosher salt)

Preparation

1 Pre-heat the oven at 350F. 2 Combine the milk, water and butter in a saucepan and bring them to boil. 3 Remove from heat, add flour, cumin and salt all at once. Stir quickly with a wooden spoon. 4 Return the saucepan to heat for few minutes; the ball of dough will separate from the sides. (It will dehydrate the dough a bit) 5 Remove from heat and add the eggs one by one, stir well after each one. 6 Add the cheese, keep stirring. 7 Line a baking sheet with parchment paper (find some eco-friendly, unbleached, ones at your favorite organic store, or reusable silicon one). With 2 tablespoons make small balls ( as big as a walnut). 8 Bake for 25 to 30 minutes until golden. 9 Keep them up to a week in the fridge, up to a month in the freezer.