CookEat Recipe
Tiny Cheese Puffs in Brodo
Small hollow Gruyère choux fritters served in hot broth immediately after frying.
Method
Steps
Step 1
Gather the ingredients: 180 ml water; 120 g plain flour; 30 g Gruyère, cut into small pieces; 15 g butter; 3 eggs, separated, with a fourth only if needed; 1 pinch salt; Fresh lard for deep-frying, or clarified butter suitable for frying; About 2.5 litres ready-to-use clear broth.
Step 2
Bring the water, butter and salt to a boil. Add the Gruyère pieces, then immediately add all the flour at once and stir vigorously. Cook the thick panade over moderate heat for about 10 minutes, stirring constantly so it dries without scorching.
Step 3
Remove from the heat and let the dough cool completely. Work it vigorously with a wooden spoon. For each egg, work in its yolk, then incorporate its white beaten to firm peaks before moving to the next egg. Continue until evenly combined and soft enough to portion. If unusually stiff because of the flour or small eggs, incorporate a fourth separated egg in the same way.
Step 4
Heat fresh lard or clarified butter to about 170°C in a deep heavy pan less than half full. Use two small spoons to drop hazelnut-sized pieces of dough into the fat, a few at a time. Fry until well puffed, golden and cooked inside; test the first puff for a hollow or airy centre with no raw dough and at least 74°C. Drain on a rack or paper.
Step 5
Place the small puffs in a tureen just before serving and pour the boiling broth over them. Serve immediately.
Step 6
If preparing ahead, cover and refrigerate the dough promptly and fry the next day. For the best texture fry close to serving; do not store fried egg puffs at room temperature for days.
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