This is one of our favorite savory treats. These petite cheese puffs are best minutes after they come out of the oven.
1 cup water
1 cup milk
1/2 lb. butter, cut in cubes
1 tsp salt
2 cups All purpose flour, sifted
2 cups Comte Fort St. Antoine (or for a real treat, try the Le Fort!), grated.
Preheat oven to 425°. Combine water, milk, butter and salt in a large suacepan and bring to a boil, slowly whisk in the flour and mix together wtih a wooden spoon until dough pulls away from the sides of the pan and forms a ball, approximately 10 minutes. There will be a slight crust on the bottom of the pan. Transfer the dough to a kitchen aid or mixer and beat on low speed until dough cools a little. Add the eggs one at a time, making sure each one is incorporated into the dough before adding another. Add the grated Comte cheese. Mix just until incorporated. Put the mixture in a pastry bag ( you don't need a tip) and pipe onto a unlined, ungreased sheet tray, about the size of a large quarter. Bake approx. 15 minutes, turn the oven down to 350* and bake another 5 minutes. They should be a yellow-golden color. Remove form the oven, cool. They will seem a bit damp in the center, thats the lovely melted Comte. Enjoy!
Makes 4 dozen.