Ingredients

Method

• 230 g butter
• 2 cups water
• 240 g flour, sifted
• 1 t salt
• 8 free-range eggs
• 200 g Woolworths oak-smoked Stanford cheese, grated, plus extra for topping (alternatively, use Gruyère)
• honey, for serving (optional)

Method

Ingredients

1. Preheat the oven to 200°C and line a baking tray with baking paper.

2. Melt the butter in the water in a saucepan over a medium heat, then bring to a rolling boil.

3. Remove the saucepan from the heat and immediately add the flour and salt. Stir vigorously with a wooden spoon until a thick paste forms.

4. Return the saucepan to the heat and cook for 1 minute, stirring continuously, until the mixture pulls away from the sides of the pan.

5. Allow the mixture to cool slightly, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.The mixture may appear to be split but it will come together. Fold in the grated cheese until evenly distributed.

6. Using a large spoon or piping bag, place dollops of the mixture onto the prepared baking tray in rings or mounds. Sprinkle with more cheese.

7. Bake for 20 minutes, then reduce the oven’s temperature to 180°C and bake for an additional 25 minutes, or until golden and crisp. Allow to cool slightly, then serve with a generous drizzle of honey.

Cook’s note: Make the batter the day before and keep in the fridge, then bake just before serving. You can also freeze ready-baked puffs, and defrost and reheat in the oven.

Find more pastry recipes here

Photographs: Jan Ras

Production: Abigail Donnelly
Food assistant: Bianca Jones