A winter favourite with a fancy name, these savoury profiteroles, like an airy cheese ball, are actually pretty easy to make. A great finger food or snack on the run, you can make them a day ahead and store them in an airtight container. They also freeze well for up to one month.
- 125g butter
- 200g (1 1/3 cup) plain flour
- 5 eggs
- 150g finely grated gruyère
Preheat oven to 180°C and line 2 oven trays with baking paper. Place 250 ml (1 cup) water, butter and 2 tsp salt in a saucepan over medium heat and cook until just simmering and butter is melted. Toss in flour and stir vigorously with a wooden spoon until smooth and no longer sticky.
Remove pan from heat and stir in eggs, one at a time. Stir vigorously until batter is a uniform consistency. Stir in 100 g gruyère and season with black pepper.
Spoon or pipe teaspoon-sized blobs onto lined trays in neat rows, leaving room for them to expand. Top each mound with remaining 50 g gruyère.
Bake for 25 minutes or until puffed, golden and cooked through. Cool on wire racks and serve at room temperature.