Gruyere beignets (choux puffs)

Babiche Martens

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.

Ingredients

200 ml	Water, warm
100 g	Butter
100 g	Flour
½ tsp	Dried mustard
100 g	Gruyere cheese, grated (Main)
½ cup	Parmesan cheese, grated
2	Eggs, large

Directions

1. 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.
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.