INGREDIENTS:                                                    TOPPING:

1 ¼ cups Non-fat Milk                                          1 Large Egg

10 Tbsps. Butter                                                  Pinch Salt

1 tsp. Salt                                                           Grated Gruyere Cheese

1 cup All-Purpose Flour

5 large Eggs

¾ cups  (4 oz.) grated Gruyere Cheese

1 tsp. freshly ground Black Pepper

1 Tbsp. minced fresh Thyme




  1. Preheat the oven to 350 degrees and Butter a baking sheet or line with parchment paper.
  2. Combine the Milk, Butter and Salt in a heavy saucepan over medium heat until the Butter melts and the mixture comes to a boil.
  3. Add the Flour all at one and stir vigorously with a wooden spoon until the mixture comes together – continue stirring until some of the moisture has evaporated. (This will take about 3 minutes)
  4. Transfer the mixture to the bowl of a standing mixer fitted with the paddle beater.
  5. Add the Eggs one at a time, beating well after each addition and until the Egg is completely absorbed by the Flour Mixture. Once all of the Eggs have been thoroughly beaten in the Paste will look smooth and shiny.
  6. Remove the bowl from the mixer and add the Cheese, Black Pepper and Thyme and beat well with a wooden spoon.
  7. Transfer the mixture to a Pastry Bag fitted with a round tip or use a food scoop to shape the Puffs.
  8. For appetizers use a # 6 or 7 Tip or a #60 Food Scoop. For Entrees or Desserts use a #30 Food Scoop or a soup spoon to form puffs.
  9. Bake the smaller puffs for 25 minutes and the larger ones for 45.
  10. Remove from the oven – serve the small ones warm as Appetizers.
  11. For the larger ones make slit on the side with a sharp paring knife to allow the steam to escape.
  12. The larger ones may be filled with Scrambled Eggs or a Creamed Entrée for luncheon or dinner.
  13. For Dessert, fill with Pastry Cream, Chocolate Ganache or Strawberries and Whipped Cream.


Yield:     Small Puffs or 8-10 large Puffs

Excepted from the Tartine Cookbook