Gruyere Puffs with Roasted Garlic-Tomato Sauce

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.