Cheese puff recipe
information
If the sauce is too thick, thin with a little more cream. If too runny, chill in the refrigerator until thickened.
ingredients
100 g (4 oz) Gruyere or Gouda cheese, coarsely grated
400 g (14 oz) frozen puff pastry, defrosted
50 g (2 oz) plain flour
150 ml (1/4 pint) milk
25 g (1 oz) margarine or butter, cut into small pieces
2 large eggs, beaten
3 tablespoons double cream
cayenne pepper
freshly grated nutmeg
salt and freshly ground black pepper
beaten egg, to seal and glaze
400 g (14 oz) frozen puff pastry, defrosted
50 g (2 oz) plain flour
150 ml (1/4 pint) milk
25 g (1 oz) margarine or butter, cut into small pieces
2 large eggs, beaten
3 tablespoons double cream
cayenne pepper
freshly grated nutmeg
salt and freshly ground black pepper
beaten egg, to seal and glaze
method
1. Heat the oven to 230C/450F/Gas8.
2. Put the flour in a saucepan and mix it to a smooth paste with some of the milk. Stir in the remaining milk gradually until smooth, then add the margarine.
3. Place the pan over moderate heat and whisk until the sauce is almost at boiling point (it may look lumpy at this stage). Remove the pan from the heat and beat until smooth.
4. Beat in the eggs a little at a time, then return to the heat and bring to the boil, stirring all the time. Cook until the sauce is very thick and holds its shape.
5. Remove from the heat and leave to cool slightly, then stir in the cheese and cream with a pinch of cayenne and nutmeg, and salt and pepper to taste. To prevent a skin forming on top, press a piece of cling film or damp greaseproof paper on to the surface of the sauce, then leave to cool.
6. Roll out half the pastry on a floured board to about a 30 x 18 cm/12 X 7 inch rectangle, 2 mm (1/8 inch) thick. Trim the edges square, then place on a dampened baking sheet.
7. Spread the cheese sauce over the pastry, leaving a 3.5 cm (1 1/2 inch) margin around the edge. Turn in this pastry border to partially cover the cheese filling. Roll out the remaining pastry to a rectangle the same size as the first and trim the edges square. Brush all round the edge with water or beaten egg, then place on top of the first rectangle, pressing the edges together firmly to seal. Knock up the edges with the back of a knife, then flute.
8. Brush the top with more beaten egg, then slash across at 2.5 cm (1 inch) intervals with a sharp knife.
9. Bake in the oven for 20 minutes, then cover the pastry with foil or greaseproof paper to prevent it becoming too brown. Lower the heat to 200C/400F/Gas 6 and continue baking for a further 20 minutes.
10. Slide on to a wire rack, sprinkle lightly with cayenne pepper, if liked, then leave to cool for 5 minutes before serving.
2. Put the flour in a saucepan and mix it to a smooth paste with some of the milk. Stir in the remaining milk gradually until smooth, then add the margarine.
3. Place the pan over moderate heat and whisk until the sauce is almost at boiling point (it may look lumpy at this stage). Remove the pan from the heat and beat until smooth.
4. Beat in the eggs a little at a time, then return to the heat and bring to the boil, stirring all the time. Cook until the sauce is very thick and holds its shape.
5. Remove from the heat and leave to cool slightly, then stir in the cheese and cream with a pinch of cayenne and nutmeg, and salt and pepper to taste. To prevent a skin forming on top, press a piece of cling film or damp greaseproof paper on to the surface of the sauce, then leave to cool.
6. Roll out half the pastry on a floured board to about a 30 x 18 cm/12 X 7 inch rectangle, 2 mm (1/8 inch) thick. Trim the edges square, then place on a dampened baking sheet.
7. Spread the cheese sauce over the pastry, leaving a 3.5 cm (1 1/2 inch) margin around the edge. Turn in this pastry border to partially cover the cheese filling. Roll out the remaining pastry to a rectangle the same size as the first and trim the edges square. Brush all round the edge with water or beaten egg, then place on top of the first rectangle, pressing the edges together firmly to seal. Knock up the edges with the back of a knife, then flute.
8. Brush the top with more beaten egg, then slash across at 2.5 cm (1 inch) intervals with a sharp knife.
9. Bake in the oven for 20 minutes, then cover the pastry with foil or greaseproof paper to prevent it becoming too brown. Lower the heat to 200C/400F/Gas 6 and continue baking for a further 20 minutes.
10. Slide on to a wire rack, sprinkle lightly with cayenne pepper, if liked, then leave to cool for 5 minutes before serving.
serving amount
serves 4
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