Saturday was a full day.  It started with me doing last minute preparation for the Opera cast party.  At 11:00 I picked up the vegan sandwiches at Avo and proceeded to the opera where I and 5 other guild members set up the luncheon or 80 people.  I got home a little before 3:00 and then made the following cheese puffs for our French inspired Wine Club event.  Frugal MacDoogal wine shop in Nashville presented 2 white wines and 2 reds all under $20.  The first white I first had at Polly’s birthday party and asked Jim to get some.  He never did, saying he couldn’t find it.  Frugal MacDoogal has never been on his list of wine stores.  Now he knows where to find it.  

These are very good and really easy to make.  I would make them more often, but I would eat everyone of them.  I love these.  This recipe is from Barefoot in Paris, but you can find all kinds of recipes on line or in most cookbooks. 

Ingredients:

1 C milk

1/4#(1 stick) unsalted butter

1 t kosher salt

1/8 t freshly ground black pepper

Pinch of nutmeg

1 C all purpose flour

4 X-large eggs

1/2 D grated Gruyere cheese, plus extra for sprinkling

1/4 C freshly grated Parmesan cheese

1 egg beaten with 1 t water, for egg wash

Directions:

1. Preheat the oven to 425 degrees.  Line 2 baking sheets with parchment paper.
2. In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded.  (First time ever, the milk did not boil over.)
3. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together.  Cook, stirring constantly, over low heat for 2 minutes.  Dump the hot mixture into the bowl. of a food processor fitted with the steel blade.  Immediately add the eggs, Gruyere, and parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.  
4. Spoon the mixture into a pastry bag fitted with a large plain round tip.  Pipe in mounds 1 1/4” wide and 3/4 “ high onto the baking sheets.  You should get between 40 and 48 mounds.
5. With a wet finger, lightly press down the swirl at the top of each puff.  
6. Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere.  
7. Bake 15 minutes, or until golden brown outside but still soft inside.  

Try not to eat them all before your guests arrive.