Alpine Fontina Herb Puffs
Delicate cheese puffs infused with aromatic herbs from the Alpine mountain regions, crispy on the outside and creamy on the inside
Alpine Fontina Herb Puffs
Ingredients
Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 teaspoon salt
Filling
- 1 cup grated Fontina cheese
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, finely chopped
- 1/4 cup chives, minced
- Freshly ground black pepper
Garnish
- Flaky sea salt
- Extra fresh herbs
Instructions
Prepare Choux Pastry In a medium saucepan, bring water and butter to a rolling boil. Add flour all at once and stir vigorously until mixture forms a smooth ball.
Add Eggs Remove from heat and let cool for 5 minutes. Beat in eggs one at a time until mixture is smooth and glossy.
Incorporate Cheese and Herbs Fold in grated Fontina, thyme, rosemary, chives, and black pepper until evenly distributed.
Shape Puffs Pipe or spoon small mounds onto a parchment-lined baking sheet, leaving space between each puff.
Bake Bake at 400°F (200°C) for 20-25 minutes until golden brown and puffed. Sprinkle with flaky sea salt and extra herbs before serving.