6 Serves
109 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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PalestinianVitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
460 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
309 mg / 1,250 mgPotassium
547 mg / 4,700 mgSodium
901 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a saucepan, combine water, unsalted butter, and salt. Bring the mixture to a rolling boil over medium-high heat.
Remove the saucepan from the heat and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball.
Let the dough cool for a few minutes, then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, until the dough is glossy and smooth.
Fold in the grated Gruyère cheese until evenly distributed throughout the dough.
Transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheet, spacing them about two inches apart.
Bake the puffs for 20 minutes, then reduce the oven temperature to 175°C and bake for an additional 15-20 minutes until they are golden brown and crisp.
Remove from the oven and serve immediately while warm.
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Chinese
Indian