Croque Monsieur Puffs

INGREDIENTS

1⁄2 cup water

1⁄2 cup whole milk

6 tablespoons salted butter

1⁄2 teaspoon salt

1⁄2 cup minced ham

1 cup all-purpose flour

4 eggs, large

3⁄4 cup about 2 3/4 ounces gruyere cheese, grated

1 tablespoon chives, freshly chopped

DIRECTIONS

Adjust rack to the middle of an oven and preheat to 400 degrees.

Combine water, milk, butter, salt, and ham in a heavy, medium saucepan. Bring to a boil over medium-high heat.

All at once, add the flour and stir in quickly with a wooden spoon. Keep stirring-the mixture will come away form the sides of the pan and become thick and stiff. Keep stiring and turning over for about 1 minute (you want it to dry out a bit).

Transfer the dough to an electric mixer, and turn mixer on medium-high speed. Add 1 egg and as soon as it is partially incorporated, increase mixer speed to high. Add the remaining eggs, one at a time when the previous egg is well incorporated. The mixture should be smooth. Mix in the cheese and chives.

IF you have a strong arm, the dough can also be mixed by hand with a wooden spoon in a mixing bowl. Proceed as directed, and be sure to beat the dough until smooth before mxing in the cheese and chives. Let the mixture cool for about 10 minutes.

Meanwhile, line baking sheets with parchment paper or spray them with cooking spray. (Watch the puff bottomes closely to prevent over-browning if not using parchment.) By heaping teaspoonfuls, drop the mixture onto baking sheets in little balls, spaced apart. They shoud be the size of large marbles or jaw-breakers. (You can also pipe them out using a pastry bag.).

Bake for about 20 to 25 minutes, or until golden. Serve warm. You can bake these a few hours in advance and reheat in the oven as well!

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