We usually associate choux pastry with profiteroles and chocolate eclairs, but I am using it to make beignets, deep fried and eaten hot. The gruyere cheese has a subtle flavour and wonderful gooey texture when heated.
|200 ml||Water, warm|
|½ tsp||Dried mustard|
|100 g||Gruyere cheese, grated (Main)|
|½ cup||Parmesan cheese, grated|
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- Place the water and butter in a large saucepan. Bring to the boil and when the butter is melted, add the flour and mustard. Stir vigorously until the flour is incorporated, is shiny and starts to form a ball.
- Remove from the heat and stir through the cheeses. Place into the bowl of an electric mixer and season with salt and pepper.
- Add the eggs, one at a time, and beat well after each addition. Cool the mixture in the fridge for 20 minutes.
- Preheat a deep fat fryer (or use a heavy based pot of oil) to 180C.
- Using two teaspoons, drop a few balls at a time into the oil and cook for 3-4 minutes until they float to the top, are fluffy and lightly browned. Drain on paper towels. Serve hot.