This show-stopping Gruyere Puff Ring is a delightful take on classic choux pastry, shaped into a continuous ring that rises dramatically in the oven. The dough, made from a simple paste of boiled milk, butter, and flour, is enriched with eggs and folded with nutty, savory Gruyere and sharp Parmesan cheeses. As it bakes, the exterior turns a deep golden brown and becomes crisp, while the inside remains airy and hollow, creating the perfect vessel for soups, stews, or just plain butter. It’s an elegant yet approachable side dish that adds a touch of rustic charm to any table, whether for a casual weeknight dinner or a special holiday gathering. The combination of texturesâÂÂcrunchy crust, soft interior, and melted cheeseâÂÂmakes this bread irresistible.
Gruyere Puff Ring
Description
This show-stopping Gruyere Puff Ring is a delightful take on classic choux pastry, shaped into a continuous ring that rises dramatically in the oven. The dough, made from a simple paste of boiled milk, butter, and flour, is enriched with eggs and folded with nutty, savory Gruyere and sharp Parmesan cheeses. As it bakes, the exterior turns a deep golden brown and becomes crisp, while the inside remains airy and hollow, creating the perfect vessel for soups, stews, or just plain butter. It&# 226;ÂÂs an elegant yet approachable side dish that adds a touch of rustic charm to any table, whether for a casual weeknight dinner or a special holiday gathering. The combination of texturesâÂÂcrunchy crust, soft interior, and melted cheeseâÂÂmakes this bread irresistible.Ingredients
Directions
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Preheat oven to 400ðF (200ðC) and grease a large cookie sheet.
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In a 2-quart saucepan, combine milk and margarine (or butter) and bring to a rolling boil over medium heat.
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Remove from heat and immediately stir in the flour all at once.
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Return to low heat and stir vigorously with a wooden spoon until the mixture forms a cohesive ball and coats the bottom of the pan, about 1 minute.
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Remove from heat and let cool slightly, then beat in the eggs all at once.
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Continue beating vigorously until the dough is smooth, thick, and glossy.
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Stir in 2 ounces of the Gruyere cheese and the Parmesan cheese until fully incorporated.
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Drop the dough by tablespoonfuls into 8 mounds arranged in a circle on the greased cookie sheet, ensuring each mound just touches the next to form a continuous ring.
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Place a teaspoonful of the remaining dough in the center of each mound to help them rise evenly.
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Sprinkle the top of the ring with the remaining Gruyere cheese.
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Bake on the center oven rack until the ring is puffed, firm, and golden brown, 30 to 35 minutes.
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Serve warm directly from the oven.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 414.2kcal
- % Daily Value *
- Total Fat 17.0g27%
- Saturated Fat 5.5g28%
- Cholesterol 187.7mg63%
- Sodium 240.9mg11%
- Total Carbohydrate 49.3g17%
- Dietary Fiber 1.6g7%
- Sugars 3.7g
- Protein 14.6g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Best served immediately while warm and crisp. Leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350ðF oven for 5-10 minutes to restore crispness.
Ingredient Substitutions: You can substitute Swiss cheese for Gruyere if preferred. For a richer flavor, use real butter instead of margarine.
Tip: Ensure the milk and butter come to a full rolling boil before adding the flour to properly cook the starch. Do not open the oven door during the first 20 minutes of baking, as this can cause the choux pastry to collapse.
