Submitted by: Marcia

Attributed to: Robert Sinskey Vineyards & Mike St Johns

Category: Appetizers

Description: 

Great appetizer to have on hand in your freezer. They can be eaten alone or are 

wonderful hot out of the oven with a soft cheese such as Boursin.

Prep time: 20 minutes

Total time: 50 minutes plus time to freeze

Servings: Approximately 24

Difficulty rating: 2

Ingredients:

1 1/2 cups water

6 ounces (1 1/2 sticks) unsalted butter

1 tablespoon Kosher salt

1 1/2 cups All-purpose flour

6 Eggs, large

2 cups grated Gruyere or other firm cheese

1/2 cup grated Parmesan

1 teaspoon chopped Rosemary

2 teaspoons chopped Thyme

1 egg for egg wash when baking

Special tools/utensils needed:

Medium saucepan, stand mixer (optional), 1 tablespoon-cookie scoop (optional), sheet pan, 

parchment paper

Directions:

1. Bring the water, butter and salt to a boil in a medium saucepan.

2. Remove the pan from heat and add the flour.

3. Return the pan to medium high heat and stir until butter pulls away from the side of the pan. Scrape into the bowl of a stand mixer. Turn the mixer on and allow the paddle to cool the dough slightly for about a minute. If not using a stand mixer, put mixture into a bowl and stir/mix by hand for about a minute to cool.

4. On low speed, add eggs one by one. After each egg is added increase the speed to medium and beat until the egg is incorporated. The eggs can also be beaten in by hand. Beat well after each egg is added.