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 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.
