Rose Nylund's Cheese Puffs

Betty White.  What can you say except that she was a truly bright light in our world, loved by both humans and animals alike.  In her memory, I made some of Rose Nyland’s Cheese Puffs, and I hope you enjoy them as much as I did.

INGREDIENTS

1/2 cup water
1/2 cup whole milk
6 Tbsp unsalted butter
1 tsp salt
1 cup all-purpose flour
4 eggs
1 cup shredded gruyere, plus more for sprinkling (remember to shred your cheese)

DIRECTIONS

• Heat the oven to 425 degrees and place the rich in the center of the oven.  Line a baking sheet with parchment or silicone baking mat.

• Heat the water, milk, butter, and salt in a medium saucepan until the butter is melted and the liquid almost comes to a boil.  Turn the heat the medium-low, add the flour all at once, and beat with a spatula or spoon until the dough is thick and pulls away from the sides of the pan (about 2 minutes).  Continue to beat until the dough stays in the center of the pan.

• Add the eggs one at a time, beating well after each.  This may take some effort, but be sure to beat them in one at a time.  

• Beat in the gruyere until mixed thoroughly.

• With a tablespoon, make 1-2 inch balls and place them on the baking sheet about an inch apart (you may need to do this in batches; I did 2 rounds of baking).  Sprinkle each with a little gruyere.

• Bake for 5 minutes, then reduce the temperature to 375 degrees, and continue baking for 20-22 minutes, turning the sheet halfway through baking.

• When done, pull them out and poke each puff with a paring knife to make a small vent.  Turn off the oven and place them back in the oven for 5 minutes.  

• Serve warm.

Rest in Peace, Betty. 
We love you. xo