Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Meatless           Gruyere Puffs with Roasted Garlic-Tomato Sauce
Back to Recipes Listing           Episode: 111           Episode Name: It's the Cheese           Download Recipe Card

Ingredients:

(Yields: 4 servings)

•   7 tablespoons butter, diced
•   Pinch of salt
•   1 cup water
•   1 cup flour, sifted
•   5 medium eggs
•   ¼ cup imported Gruyere cheese, freshly grated

Egg Wash:
•   1 egg yolk
•   ½ teaspoon water

Roasted Garlic-Tomato Sauce:
•   1 cup tomato & cumin seed sauce, without cumin seeds
•   12 cloves garlic, roasted, peeled, and cut in half lengthwise
•   6 fresh basil leaves, minced
•   Salt & pepper, to taste
•   Vegetable oil, for frying
•   12 fresh basil leaves, for garnish

Directions:

Preheat oven to 400F.

To prepare the puffs, combine the butter, salt and water in a heavy-bottomed saucepan, and bring to a boil. Immediately remove from the heat and add the flour all at once. Beat the mixture vigorously with a wooden spoon, until the mixture comes away from the sides of the pan and forms a ball.

Return the pan to low heat, stirring constantly, cook the mixture for 2-3 minutes longer, until the dough is shiny and does not stick to the sides of the pan. Transfer to a large mixing bowl and stir in the 5 eggs, one at a time, with a wooden spatula. Stir in ½ cup of the cheese, mixing until the dough is smooth and glossy.

Lightly butter and flour a large baking sheet. Fill a pastry bag fitted with a plain ½-inch tip with the warm dough and pipe it onto the sheet in mounds 1 ½ inches in diameter, spacing them about 2 inches apart (you should have 16-20 mounds) set aside.

In a small mixing bowl beat the egg yolk with the water and brush the egg wash over the top of each mound. Sprinkle the mounds with the remaining ¼ cup of cheese.Bake in the centre of the oven for 20-25 minutes, or until golden brown and crisp. Remove from the oven and let cool.

Bring the tomato sauce to a boil in a saucepan, stir in the garlic and basil and season with salt and pepper. Keep warm.

Meanwhile, heat ½-inch of vegetable oil in a deep skillet to 325F. Fry the 12 basil leaves, two or three at a time, for 30 seconds, until they’re bright green and translucent. Remove from the oil and drain on paper towels. Sprinkle lightly with salt and set aside.

Divide the sauce between 4 warm serving places. Place 4 or 5 puffs on each plate, garnish with the fried basil leaves and serve immediately.