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Canal House French Cheese Puffs

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Joined: Jan 11, 2007


Posted to Thread #23125 at 6:00 pm on Oct 25, 2012

Without witnesses, I would have eaten every one of these things! They are richer and cheesier than the gougers I've had in the past and well, I begged shamelessly for the recipe. Fortunately my friend Frank typed it up this morning.

The recipe is from the Canal House Cookery Volume 2 book from Christopher Hirsheimer & Melissa Hamilton

NOTE: Frank used a small scoop (smaller than ice cream) to portion them out & they were perfect. The end result was about the same size as a whole walnut (in the shell).

8 T butter
1 C milk
2 pinches of salt
1 C flour
4 large eggs
1 C grated Comte or Gruyere

-Preheat oven to 400
-Melt butter and milk in a sauce pan with salt and pepper; heat over medium
-When melted (about 5 min), reduce heat to low
-Add all of the flour and stir until a thick mass is formed and pulls away from sides of pan
-Remove pan from heat
-Add eggs one at a time; incorporating fully until adding the next
-Beat in the cheese
-Spoon small spoonfuls onto lined baking sheet
-Brush tops with milk
-Bake for 20 min until golden brown
-Serve warm

You can't do anything about the length of your life, but you can do
something about its depth. - M

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