CookEat Recipe
Gruyère and Mortadella Puffs
Savoury fried puffs made from a cooked flour-and-Gruyère paste, worked with eggs and finished with chunky mortadella dice.
Method
Steps
Step 1
Gather the ingredients: 180 g water, approximately 180 ml; 120 g plain flour; 30 g Gruyère cheese, cut into small pieces; 15 g butter, an estimate for a walnut-sized piece; 30 g Bologna mortadella, cut into chunky dice about 1 cm across; 3 eggs, separated; a fourth egg only if needed to loosen a stiff mixture; A pinch of salt; About 700 ml suitable frying oil, or enough for the pan; only part is absorbed.
Step 2
Bring the water to a boil with the butter and salt. Add the small Gruyère pieces and immediately add all the flour at once. Stir vigorously, then cook over low heat for about 10 minutes, stirring and turning continuously until the paste is thoroughly cooked, thick and smooth. Avoid scorching.
Step 3
Spread in a shallow dish and cool promptly until completely cold, about 20–30 minutes. Beat the three whites until stiff, keeping the yolks separate.
Step 4
Work one yolk into the cold paste thoroughly with a wooden spoon, then incorporate about one-third of the whipped whites. Repeat with the second and third yolks and the remaining whites, working the mixture thoroughly at each stage. If it remains too stiff because of the flour or small eggs, separate a fourth egg and add its yolk, then its whipped white, in the same way.
Step 5
Immediately before frying, mix in the mortadella dice, keeping them chunky rather than mincing them. Heat the oil to about 170°C. Drop rounded spoonfuls about 3 cm across into the oil in small batches with room to expand.
Step 6
Fry for about 4–6 minutes, turning, until well puffed, golden and fully cooked to 74°C at the centre. They should develop a light hollow interior around the mortadella pieces. Drain and serve hot on their own or beside another savoury fry; do not dust with sugar.
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