The cookbook and eggs that have come to room temp.
More ingredients, don't skimp and purchase cheap cheese, get the better stuff!
Okay, I seriously could have eaten this whole bowl.
Waiting for the butter, milk, water, and salt to come to a boil.
This is the dough before the addition of the first egg.
Eggs are being added here, they seem initially as if they would not incorporate, but patience is important here.
The dough is just gorgeous.
Final egg addition, I should tell you this recipe calls for 5 eggs.
This is that wonderful cheese that I added after the dough was complete.
Now it is time to scoop the dough onto the prepared cookie sheets.
I found that using a scooper to scoop helped with consistency in shape and size.
After a round in the oven, they look perfect don't they.
I have to have some shots before they are eaten. They look so crispy and delicate.
Final shot right before these three were eaten.
So, I have a few things I would change with this recipe. The original calls for sharp cheddar or Gruyere which is just a delicious french cheese, as I used cheddar I would add some spice next time by way of cayenne or mustard powder. Another thing to say is that these are rather "eggie" in their taste, which may be the reason hubs was not so fond of them. Things I might use them for in the future, these would be amazing stuffed with a roast beef of some kind, or possibly a breakfast stuffing of some kind. The more I think about stuffing them with a roast beef the more I think about coming up with a roast beef salad of some kind, think tuna or ham salad. Maybe a thin shaved roast beef mixed with a horseradish mayo, certainly something to continue to think about. I could also see these being amazing stuffed with an apply pie filling of some kind, considering they were made with cheddar, a more "upscale" version of apple pie... Anyone?
Anyway, thanks for indulging me yet again on another cooking adventure, I have plans to try more recipes soon out of "Around my French Table," which means more blogs in the future. Thanks for reading.