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Preparation : 10 min | Resting : - |
Cooking : 25 min | Equipment : |
Difficulty : | Rating : 3 rates |
Download the recipe : | |
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80 | g butter |
200 | ml water |
180 | g plain flour |
3 | standard eggs |
150 | g gruyère or other semi-hard |
cheese, grated | |
pinch pepper | |
pinch salt |
1 | Preheat the oven to 180°C (170°C fan, gas mark 4). |
2 | Cut the butter into pieces and place into the metal bowl with the water; start the EXPERT programme, 2 minutes/speed 4/90 °C. At the end of the programme, open the lid and add the flour, salt and pepper. Close the lid, remove the cap and restart the EXPERT programme, 3 minutes/speed 4/100 °C. Scrape down the bowl if necessary. The dough should form a ball. |
3 | Restart the EXPERT programme 1 minute/speed 10 (without heating), adding the eggs one by one through the cap opening, while the machine is running. |
4 | Scrape down the bowl. Add the gruyere and restart the EXPERT programme 20 seconds/speed 10 (without heating). |
5 | Put the dough into a piping bag*. Pipe the dough in mounds of 2 to 3cm on a lined* baking tray. Bake for 25 to 30 minutes (depending on the size and oven). ![]() |
Delicious and easy to make. Served to friends and they loved them.