Gruyere Puff Ring Recipes

GRUYèRE PUFF

Steps:

• Heat oven to 400 degrees.
• Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.
• In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.

GRUYERE PUFF RING

Steps:

• Heat oven to 400°F.
• Heat milk and margarine to rolling boil in 2-quart saucepan.
• Stir in flour.
• Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
• Beat in the eggs, all at once; continue beating until smooth and thickened.
• Beat in 1/2 cup of the Gruyere cheese and the Parmesan cheese.
• Drop 3/4 of the dough by TABLESPOONS into 8 mounds to form a circle on greased cookie sheet.
• (Each mound of dough should just touch the next one.) Drop a TEASPOON of remaining dough onto center of each mound.
• Sprinkle with remaining Gruyere cheese.
• Bake on center oven rack until ring is puffed and golden, 30 to 35 minutes.
• 1 ring (8 servings) 205 calories per serving.
• Betty Crocker's Cookbook.

STRAWBERRY PUFF RING

Steps:

• For Cream Filling.
• In saucepan combine pudding & milk mix well.
• Cook over medium heat, stirring constantly until mixture thickens and boils.
• Cover & cool.
• Chill completely 1-2 hours.
• For Glaze.
• In small mixing bowl combin confectioners sugar & water mix until smooth.
• For Puff Ring.
• Pre heat oven to 425 degrees.
• In a saucepan combine water & butter.
• Bring to a boil.
• Add flour all at once.
• Cook over medium heat, stirring constantly until mixture leaves sides of pan ina smooth compact ball.(about 2 minutes).
• Cool 1 minute.
• Add eggs 1 at a time ,beating vigorously after each egg addition until mixture is smooth & glossy.
• Spoon dough in ring shape about 8 inches diameter on a greased cookie sheet.
• Bake at 425 degrees for 30-35 minutes, until golden brown.
• Turn off oven.
• Prick puff with a sharp knife. Leave puff in oven 20 minutes to dry out center.
• Cool.
• Slice off top of ring.
• Spoon cream filling into bottom half of ring.
• Top with fresh berries.
• Replace top & drizzle with glaze; garnish with whole berries.

GRUYERE CHEESE PUFFS

Steps:

• Adjust rack in lower third of oven; preheat oven to 400 degrees. Grease and flour a large baking sheet. Cut the cheese into/4-inch cubes.
• Bring the water and butter to a rolling boil in a saucepan. Add the flour all at once and stir vigorously with a wooden spoon until mixture is smooth and comes together in a ball. Transfer mixture to a bowl to cool slightly. Add eggs, 1 at a time, beating well after each addition. Add the bacon, parsley and cheese cubes.
• Spoon the batter into a pastry bag fitted with a 1/2-inch plain pastry tip and pipe out small mounds, 1-inch in diameter (about 2 teaspoons each), on the prepared baking sheet. Leave about 1-inch space between each mound to allow for expansion. (Or spoon small mounds onto prepared baking sheet.).
• Bake 25 to 35 minutes, or until golden. For crisper puffs, pierce sides with tip of paring knife, return to oven and bake 5 to 10 minutes longer.
• Serve hot. Or cool on wire rack, store in a sturdy plastic container with a tight-fitting lid and freeze up to 2 weeks.
• To recrisp, place frozen cheese puffs on a baking sheet in a preheated 325-degree oven until hot, about 10 minutes.

GRUYèRE BREAD RING

Steps:

• Heat oven to 400°F. Grease 2 cookie sheets.
• Heat milk and butter to rolling boil in 2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Fold in 2/3 cup of the cheese.
• Divide dough in half. Drop dough by tablespoonfuls onto cookie sheet to form two 4-inch rings; smooth with spatula. Sprinkle with remaining 1/3 cup cheese. Bake 50 to 60 minutes or until puffed and golden.