Gruyere and Pancetta Puffs

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You can’t eat just one. Try it.

1/4 cup butter

1 cup plus 1 tsp water

1/2 tsp salt

1/4 tsp dry mustard

1/2 cup flour

2 eggs (plus 1 later on)

1/4 lb finely diced gruyere cheese

2 tsps grated parmesan cheese

2 oz finely diced pancetta – sauteed crisp and cooled

 

Place butter, water, salt and mustard powder in a pot and bring to a boil.  When butter is melted, remove from the heat and add the flour all at once.  Stir with a wooden spoon until a smooth dough forms.  Return pan to heat and beat dough until it forms a mass and pulls away from the side of the pan – about 1 minutes.

 

Remove pan, and put the mixture into a mixer bowl.  Mix on mixer for a couple of minutes to slightly cool the mixture.  Add the 2 eggs, one at a time, until well combined and the dough is smooth and shiny.  Add the gruyere and pancetta.

Drop dough (approx 1 tbsp each) onto a greased or silpat lined baking sheet.  Beat the extra egg with 1 tbsp water till smooth.  Brush the egg mixture onto the puffs.  This is a good time to “shape” the mounds with the brush.  Sprinkle with parmesan.

Bake at 400 degrees for about 15-20 minutes or until puffed and brown.