Gruyere Cheese Puffs

This is the runner-up recipe for 1991 in the san francisco chronicle, by flo braker.

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.

Leave about 1-inch space between each mound to allow for expansion.

Bake 25 to 35 minutes , or until golden.

For crisper puffs , pierce sides with.

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.

gruyere cheese, water, butter, flour, eggs, cooked bacon, fresh parsley