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- \u00bd cup whole milk<\/li>\n<\/ul>\n
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- \u00bd cup water<\/li>\n<\/ul>\n
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- 8 Tablespoons unsalted butter; cut into 4 pieces<\/li>\n<\/ul>\n
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- 3\/4-1 tsp salt<\/li>\n<\/ul>\n
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The original recipe called for \u00bd teaspoon . For my taste buds they needed more salt.<\/em><\/p>\n
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- 1 cup flour<\/li>\n<\/ul>\n
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If you have been following me you know that I only use organic flour! Regular flour is heavily sprayed with a pesticide such as Roundup 2 weeks before harvesting. This is done to quickly dry the wheat kernels. Many people who are gluten intolerant are simply being affected by the pesticide and are not actually gluten intolerant at all!<\/p>\n
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- 5 room temperature eggs<\/li>\n<\/ul>\n
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- 2 cups coarsely grated Swiss cheese<\/li>\n<\/ul>\n
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\u2026or you could also use cheddar. Please do not use mozorella as it doesn\u2019t have enough flavor<\/em><\/p>\n
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![\"\"](\"https:\/\/res.cloudinary.com\/sayulitalife\/images\/w_2016,h_1512,c_scale\/w_1920\/f_auto,q_auto\/v1641419436\/wordpress_assets\/IMG_5308\/IMG_5308.jpg?_i=AA\")
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INSTRUCTIONS<\/strong><\/p>\n
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- Line baking sheet with parchment paper and preheat the oven to 425 degrees<\/li>\n
- In a heavy-bottomed medium saucepan, bring the milk, water, butter, and salt to a rapid boil<\/li>\n<\/ol>\n
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![\"\"](\"https:\/\/res.cloudinary.com\/sayulitalife\/images\/w_2016,h_1512,c_scale\/w_1920\/f_auto,q_auto\/v1641419571\/wordpress_assets\/IMG_5311\/IMG_5311.jpg?_i=AA\")
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3. Add all the flour at once with the pan on medium to low heat <\/p>\n
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4. Quickly start to stir with a wooden spoon. The dough will come together and a light crust will form on the bottom of the pan.<\/p>\n
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5. Keep stirring for about 2 minutes to dry the dough a bit.<\/p>\n
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5. Put the dough into a mixer, and let it sit for 2 minutes so that it cools somewhat. I used my standing mixer with the paddle attachment but you can also use an electric hand mixer.<\/p>\n
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6. Add the eggs 1 at a time making sure that each egg is well combined before adding another.<\/p>\n
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7. Add the grated cheese and mix in <\/p>\n
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8. Drop the dough onto the prepared baking sheet. Use about 1 Tablespoon. I used my trigger release Icecream scoop. That is why they all came out approximately the same size. Space the mounds about 1in apart. <\/p>\n
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![\"\"](\"https:\/\/res.cloudinary.com\/sayulitalife\/images\/w_2016,h_1512,c_scale\/w_1920\/f_auto,q_auto\/v1641419703\/wordpress_assets\/IMG_5313\/IMG_5313.jpg?_i=AA\")
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9. Place in the oven and immediately turn the temperature down to 375 degrees<\/p>\n
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10. Bake for 25-35 minutes until they are puffed and golden brown.<\/p>\n
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![\"\"](\"https:\/\/res.cloudinary.com\/sayulitalife\/images\/w_2016,h_1512,c_scale\/w_1920\/f_auto,q_auto\/v1641419893\/wordpress_assets\/IMG_5320\/IMG_5320.jpg?_i=AA\")
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They are so delicious straight from the oven but they are also good at room temperature. Because of our Sayulita humidity, I reheated them in my toaster oven until they were crispy on the outside once again.<\/p>\n
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![\"\"](\"https:\/\/res.cloudinary.com\/sayulitalife\/images\/w_2016,h_1512,c_scale\/w_1920\/f_auto,q_auto\/v1641419980\/wordpress_assets\/IMG_5327\/IMG_5327.jpg?_i=AA\")
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This recipe makes quite a big batch so I baked the ones we would be eating right away and froze the remaining dough in balls. You can bake them from frozen any time you like. They will simply take a bit longer to bake.<\/p>\n
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![\"\"](\"https:\/\/res.cloudinary.com\/sayulitalife\/images\/w_2016,h_1512,c_scale\/w_1920\/f_auto,q_auto\/v1641420188\/wordpress_assets\/IMG_5329\/IMG_5329.jpg?_i=AA\")
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Oh so good and oh so easy! Please don\u2019t let all the steps intimidate you. They are really very simple to make if you follow my directions!<\/p>\n
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- 2 cups coarsely grated Swiss cheese<\/li>\n<\/ul>\n
- 5 room temperature eggs<\/li>\n<\/ul>\n
- 1 cup flour<\/li>\n<\/ul>\n
- 3\/4-1 tsp salt<\/li>\n<\/ul>\n
- 8 Tablespoons unsalted butter; cut into 4 pieces<\/li>\n<\/ul>\n
- \u00bd cup water<\/li>\n<\/ul>\n