Adjust rack in lower third of oven; preheat oven to 400 degrees. Grease and flour a large baking sheet. Cut the cheese into/4-inch cubes. Bring the water and butter to a rolling boil in a saucepan.
Add flour all at once and stir vigorously with a wooden spoon until smooth and comes together in a ball. Transfer mixture to a bowl to cool slightly. Add eggs, 1 at a time, beating well after each addition. Add bacon, parsley and cheese cubes.
Spoon batter into a pastry bag fitted with a 1/2-inch plain pastry tip and pipe small mounds, 1-inch in diameter (about 2 teas each), on prepared baking sheet. Leave about 1-in space between each mound for expansion. (Or spoon mounds onto sheet).
Bake 25 to 35 minutes, or until golden. For crisper puffs, pierce sides with tip of paring knife, return to oven and bake 5 to 10 minutes longer. Serve hot. Or cool on wire rack, store in container with a tight-fitting lid and freeze up to 2 wks.
Originally Submitted
10/4/2006
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