Ingredients
Vegetable oil to deep-fry
4 Tablespoons unsalted butter
2/3 cup water
1/2 cup all-purpose flour
2 medium eggs, beaten
1/2 cup grated Gruyere cheese
1 shallot, minced
Salt and cayenne pepper
Preparation
Preheat the oil in a deep-fryer or heavy stock pot to 400°F (200°C).
To make the choux pastry, heat the butter and water together in a saucepan until the butter has melted, then bring to a rolling boil. Add the flour all at once. Immediately take the pan off the heat and beat vigorously, until the mixture forms a ball and leaves the sides of the pan. A sturdy wooden spoon works best.
Gradually add the beaten eggs, beating well between each addition, until they are well mixed into the dough; add the Cheddar cheese, shallot, and seasoning.
Carefully slide teaspoonfuls of the choux pastry into the hot oil and deep-fry for 3 to 4 minutes or until golden brown. Drain thoroughly on plenty of crumpled paper towels and serve hot.
Yield: about 15 beignets
