Gruyere beignets (choux puffs)
Makes 25
• 200ml warm water
• 100g butter
• 100g flour
• ½ teaspoon dry mustard
• 100g gruyere, grated
• ½ cup grated parmesan cheese
• Salt and freshly ground pepper
• 2 large eggs
1. Place the water and butter in a large saucepan. Bring to the boil and when the
2. Remove from the heat and stir through the cheeses. Place into the bowl of an electric mixer and season with salt and pepper.
3. Add the eggs, one at a time, and beat well after each addition. Cool the mixture in the fridge for 20 minutes.
4. Preheat a deep fat fryer (or use a heavy based pot of oil) to 180C.
5. 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.
