Well 2014 is done and dusted. They go by faster as we get older. I do wish I can figure out how to slow it down a bit. Ah well, I’ll just have to enjoy the ride at the speed it goes.
As usual we had a lot of fun with our friends for New Year’s Eve, letting our hair down probably more than is good for us. And as usual we had a lot of good food, enough for an army!
A few weeks ago apointgourmet posted about Thyme and Gruyere Canapés and I thought they would be perfect for the party. I could make them earlier in the day and them warm them up at the party.
I decided to use the cheeses I had on hand for this dish which was jarlsberg and parmesan cheese.
Preheat the oven to 400F/200C
It’s a good idea to prep the ingredients prior to starting the recipe. The amount of cheese needed is about 1 2/3 cups with half a cup of that being parmesan and the rest jarlsberg. Grate the cheese and set aside. Finely chop fresh thyme to give you two teaspoons and set that aside with the cheese. Add a pinch of sea salt and a few dashes of cayenne pepper to the cheese. In a sauce pan bring a cup of water and 4 tablespoons of butter to a boil. Remove from the heat and add a cup of flour. Mix well until the dough becomes smooth.
In a mixer incorporate the dough with the cheese mixture.
One at a time add 4 eggs and mix well.
Scoop into a pastry bag with a tip that has a large hole. This is my least favourite bit as the dough is thick and sticky and likes to find it’s way out the top of the bag. So annoying! And it’s hard on my hand squeezing all the dough. Create dollops about an inch in diameter and place them about 1/2 an inch or so apart. Beat one egg and egg wash the dollops without letting the egg drip down the sides otherwise the egg can prevent the puffs from rising.
Bake 25-30 minutes until they are golden brown. Now the recipe I followed said 20-25 minutes but mine weren’t golden in that time frame, I suspect because of different ovens. At any rate bake until golden.
I had also come across an idea to do apples with cheese and pancetta. So I used that for inspiration and decided to use fontina and prosciutto. Very easy, just wrap the apple and cheese and bake until the cheese is melted.
I really liked the balance of the sweetness of the apple and saltiness of the prosciutto.
These are so good.
They are wonderful, it really has been too long since I made pastry using choux. Such delicious appetizers. They are perfect..
Thank you. 🙂
Glad to see you tried out the recipe–they look amazing! My European oven does tend to run a little hot, it’s taking some adjustment on my part!
Oh I’m sure! I’m lucky with my current ovens but I’ve had some tetchy ovens in my past. I didn’t always win!
These look fabulous! On the list for my next party.
Thanks! You’ll enjoy them. 🙂
Very nice Virginia. Happy New Year.
Thank you, to you as well. 😊