Cheese Puffs with Tomato Sauce

Baking and Desserts | Author's cuisine

⏳ Time

2 hours 40 minutes + 2 hours

🥕 Ingredients

🍽️ Servings

Description

Cheese Puffs with Tomato Sauce

Ingredients

Butter - 0.9 oz
Wheat Flour - 4.2 oz
Gruyère cheese - 5.3 oz
Chocolate eggs - 4 pieces
Salt - to taste
Vegetable Oil - 10 fl oz
Safflower Oil - 3 tablespoons
Tomatoes - 2 lbs
Sugar - 1 teaspoon

Step by Step guide

Step 1

Pour 375 ml of water into a pot, add the butter and a pinch of salt — heat over low heat until the butter melts. Bring to a boil and add the flour, stirring actively to avoid lumps — the mixture should pull away from the sides of the pot. Remove the pot from the heat and continue stirring for another 5 minutes until it cools slightly. Then, gradually mix in the eggs — one at a time. Add the grated cheese, mix everything well, and let it rest for 2 hours.

Step 2

Make the tomato sauce: blanch the tomatoes, peel them, and chop them up. Heat the oil in a pan, add the tomatoes, and cook them over low heat, mashing with a spatula for 15 minutes. Let the mixture cool, transfer it to a blender, and blend until smooth. Add sugar, salt, and mix again.

Step 3

Heat the oil in a large deep pan. While it is still heating, use a teaspoon to scoop the cheese dough and drop it into the oil — it should sink. Add the puffs to the oil, but don't overcrowd them: otherwise, you'll have to separate them. When the puffs start to float, they are almost ready: fry them until golden brown, then remove with a slotted spoon and place in a warmed dish (or in an oven-safe dish kept in a warm oven) to keep them warm while you fry the rest.

Step 4

Remove the pan from the heat to let the oil cool slightly, only then fry the second batch. Serve the puffs hot on a warm plate lined with a paper towel — and place the tomato sauce on the table in a sauceboat.