Operation Manual

1. Grate the cheese in the midi bowl using the 2-mm grater disc. Set aside.
To make the choux pastry
2. Preheat your oven to 180 °C (gas mark 4). Pour the water into a saucepan. Add the
diced butter.
3. Bring to the boil. Remove from the heat and add the flour all in one go. Beat in
vigorously with a spatula. Return to the heat for about 1 minute, stirring constantly,
until the dough no longer sticks to the sides of the pan.
4. Remove from the heat and transfer the dough to the bowl with the dough blade.
Process for 15 seconds, then add the eggs one at a time via the feedtube, running for
a further 30 seconds.
5. Add three quarters of the cheese and process for 5 seconds.
6. Line a baking sheet with baking parchment. Spoon the dough into a piping bag* with
a plain nozzle. Pipe out buns measuring approx. 3 cm across.
7. Brush the buns with egg yolk, flattening them very slightly. Scatter with the rest of the
grated cheese.
8. Bake in the oven for 20-25 minutes or until golden. Cool on a wire tray. They should
be served warm.
Chef’s tip: for sweet puffed pastry, omit the cheese and add 1 tbsp of sugar to the pan
with the water and butter.
Cheese puffs
Preparation: 15 min Baking: 20-25 min Equipment: piping bag* (optional)
36
Choux pastry
200ml water
150g plain flour
75g butter
4 eggs
1 egg yolk (for brushing)
30 cheese puffs
Flavouring
100g comté cheese
R2