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A lovely cheesy snack often served in France when tasting wine at a vineyard. Easy to make and the perfect accompaniment for a chilled glass of Rose wine.
50 g Butter 145ml Cold water 62 g Plain flour 2 Eggs, Large & beaten
50 g Gruyere Salt – a large pinch Pepper to taste A pinch of cayenne pepper
Preheat over to 200 deg / Gas 6
Put butter and water in a pan, melt over low heat and turn up high to boil and add flour
Take off heat and beat vigorously till smooth and off the side of the pan
Leave to cool a little (no scrambled eggs) add eggs gradually, beat well on each addition
Beat in 3/4 of cheese. The beating of the mixture is crucial, do it until you are tired.
Onto a greased baking tray drop heaped tablespoons of mixture – you should get 8
Bake for 22-25 minutes until crisp and golden
The peppers are optional but I like the extra heat with the cheese
Oh, and don’t forget to chill the wine and open it