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  • Preheat oven to 220°C fan forced (240°C normal).
  • Place the water, butter, seasonings and garlic in a large heavy-bottomed pot and gently boil until the butter melts, continually stirring. Add the flour (all at once) and vigorously stir with a wooden spoon until the dough comes away from the sides and forms a ball and a film on the pot base. Set aside to slightly cool.
  • When ready, add 5 eggs to the batter, one at a time, mixing well with a wooden spoon between each addition. Then add the cheese and mix in.
  • Fill the piping bag with the batter and pipe small balls onto a clean workbench. Then transfer to a lightly oiled baking sheet, leaving space in between. (They puff up to about 2 times in size.) Flatten the tops a little, brush with the remaining egg mixed with milk and cook in the oven for about 20-25 mins until puffed and golden.


  • 300 ml water
  • 125 gm unsalted butter, chopped
  • a good pinch of sea salt flakes
  • freshly ground pepper
  • 1 garlic clove, crushed
  • 240 gm plain flour
  • 6 eggs
  • 225 gruyere cheese, grated
  • small piping bag with about a 1 cm round nozzle
  • olive oil spray
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm