These are a really easy and delightful French snack - they are cheesy and eggy and fluffy and addictive right out of the oven. They only ask for a few ingredients and are actually very simple to make. The book I am reading mentioned these, and then I came across a recipe on a blog I love, so something was tugging at me to make them. Beyond the basic dough you can add black pepper and thyme, or leave them plain. I'm sure you can think of other things to add. I made mine pretty large because I didn't want to bake a second sheet, but you can make them very small and they'd be perfect for a cocktail party. I will say they are delicious right out of the oven but not as delicious at room temperature. The size I made would be great sliced open and stuffed with a salad (they are hollow and airy inside). I watched and followed this recipe. I love that guy over at Food Wishes because if I haven't made something before, I really love a video. These are traditionally made with gruyere cheese but I followed his lead and used very sharp cheddar (and it was far less expensive than imported gruyere).
Here is what you need:
1/2 water
4 tbsp butter
1/2 cup flour
pinch of salt
2 large eggs
1/2 cup grated cheddar
1 tsp thyme
1tsp black pepper
Heat the butter and water in a saucepan until simmering, throw in flour and whisk until cooked through. Remove from heat and let cool in bowl. Whisk in two eggs, salt, pepper, thyme. Fold in cheese (you can leave a bit to sprinkle on top). Scoop out onto baking sheet lined with silicone pad and bake for 15 minutes at 425. I sprinkled a bit of black sea salt on each one as well.
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