Comté choux puffs

Comté choux puffs

By
From
James Martin's French Adventure
Makes
20
Photographer
Peter Cassidy

This amazing cheese cellar in the Jura mountains was stacked floor to ceiling with huge wheels of Comté – and there’s now one with my name on it that I’ll be going back to collect when it matures in around three years’ time

Ingredients

Quantity Ingredient
115g butter
200g plain flour
1 teaspoon caster sugar
pinch salt
4 eggs
200g comte cheese, grated
1 teaspoon paprika

Method

  1. Preheat the oven to 200°C. Line a baking tray with baking parchment.
  2. Heat the butter with 250ml water in a saucepan over medium heat until the butter has melted. Add the flour, sugar and salt all at once and, using a wooden spoon, beat well until smooth. Continue to cook for 1–2 minutes, still stirring, until the mixture comes away from the sides of the pan. Remove from the heat and leave to cool slightly for a minute or two, then beat in the eggs, one at a time, until the mixture is smooth and glossy. Stir in the cheese and paprika.
  3. Set aside to cool, then spoon the dough into a piping bag fitted with a medium-sized plain nozzle. Pipe 5cm rounds onto the prepared baking tray, spacing them well apart. Bake for 20 minutes until puffed up, golden and crispy. Serve warm with drinks.
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