Gruyere Cheese Puffs

1. 1

   Adjust rack in lower third of oven; preheat oven to 400 degrees. Grease and flour a large baking sheet. Cut the cheese into/4-inch cubes.

2. 2

   Bring the water and butter to a rolling boil in a saucepan. Add the flour all at once and stir vigorously with a wooden spoon until mixture is smooth and comes together in a ball. Transfer mixture to a bowl to cool slightly. Add eggs, 1 at a time, beating well after each addition. Add the bacon, parsley and cheese cubes.

3. 3

   Spoon the batter into a pastry bag fitted with a 1/2-inch plain pastry tip and pipe out small mounds, 1-inch in diameter (about 2 teaspoons each), on the prepared baking sheet. Leave about 1-inch space between each mound to allow for expansion. (Or spoon small mounds onto prepared baking sheet.).

4. 4

   Bake 25 to 35 minutes, or until golden. For crisper puffs, pierce sides with tip of paring knife, return to oven and bake 5 to 10 minutes longer.

5. 5

   Serve hot. Or cool on wire rack, store in a sturdy plastic container with a tight-fitting lid and freeze up to 2 weeks.

6. 6

   To recrisp, place frozen cheese puffs on a baking sheet in a preheated 325-degree oven until hot, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.