Ingredients

The following ingredients have 12 Servings
  • 3/4 cup all-purpose flour
  • 3/4 cup water
  • 6 tablespoons unsalted butter (cut into 6 pieces)
  • 1/2 teaspoon salt
  • dash of chili powder
  • 3 large eggs (room temperature)
  • 3/4 cup grated Gruyere (divided)
  • 1/4 cup freshly grated Parmesan
  • 1 egg
  • 1 teaspoon water

Instruction

  • Preheat the oven to 425°F with the rack in the middle of the oven. Prepare a baking pan by lining with parchment paper or Silpat. Prepare a pastry bag by fitting it with a 5/8-inch plain tip.
  • Measure flour and set aside.
  • In a large saucepan, combine water, butter, salt, and chili powder. Bring to a boil over medium-high heat, stirring often.
  • Remove saucepan from heat. Add flour all at once. Stir until all the flour is moistened, about 1 minute.
  • Return to heat and cook, stirring constantly, for another 1 to 2 minutes until dough forms a smooth ball.
  • Transfer the dough to the bowl of an electric mixer and let cool for 5 minutes.
  • Add eggs one at a time, beating well after each addition, until each egg is incorporated and dough is smooth. Mix in 1/2 cup gruyere and 1/4 cup Parmesan cheese.
  • Fill prepared pastry bag with dough. Pipe dough into 2 inch round tall cone shapes.
  • Prepare the egg wash by whisking together the egg and 1 teaspoon water. Use a pastry brush to lightly coat the dough with egg wash and smooth out peaks and round the tops. Sprinkle remaining 1/4 cup gruyere cheese on tops.
  • Bake for 5 minutes at 425°F. Reduce heat to 375°F and bake for an additional 30 minutes. Remove shells to a wire cooling rack to cool completely before filling