Gruyere Profiteroles. A kind of alpine canape.

These are a complete lifesaver when you fancy offering something other than crisps and dips with a drink.  You can make them weeks in advance, pop in the freezer then cook from frozen for 15-20 minutes.  They fill the house with a delicious slightly Alpine smell, perfect for a chilly evening.

Makes 40 small buns

Ingredients

250 ml water

Pinch of salt

65 g unsalted butter

125 g plain flour

4 eggs

60 g grated Gruyere (plus a little extra for sprinkling on top)

Black pepper

Grating of nutmeg

Pinch of cayenne pepper

Method

1. Heat oven to 220C

2. Measure the water, salt and butter in a heavy bottomed saucepan and warm until the butter is melted, then bring to the boil.

3. Once boiling, remove the saucepan from the heat and quickly stir in the flour.

4. Return the saucepan to the heat and cook for approx 1 minute until the paste thickens, stirring all the time.  Don’t overcook the mixture or beat or else it will become it oily.

5. Remove from the heat and cool slightly, then beat in two eggs with a wooden spoon, before adding and beating in the other two, continue to beat until you have a glossy paste. 

6. Add the cheese, nutmeg, cayenne and seasoning to the mixture and stir until well combined.

7.  Put the cooled paste into a piping bag with a 1cm plain nozzle and pipe into balls on a lightly greased baking tray (leave space in between for rising) if you are to cook them immediately.  If you want to freeze them pipe the buns onto greased dishes and pop them in the freezer.  Pack them into polythene bags when firm and cook from frozen for slightly longer than usual.

 8. Sprinkle some more cheese on top and bake in the oven at 220C for 10 minutes then lower the temperature to 180C and cook for 10 to 25 minutes depending on the size of your bun.  They will be done when golden brown and crisp outside and hollow and moist inside.

9. When they come out of the oven snip them with a pair of kitchen scissors to allow the steam to escape, or else they will become soggy.  Maybe slide in a piece of bresola, cheese or butter into the slit for some added excitement and eat while still hot.

They are completely delicious and give such a great result from frozen - you must make a batch for emergencies!