June 3, 2009
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Cream Puff

Ruhlman is ranting about paté a choux. This is a ten-pound name for a simple little concotion. You take some water — say 4oz. Add half as much (by weight) of butter. Heat it to boiling. Add some flour — the same amount, by weight, as the butter. Stir for a while until it's nicely mixed. Let it cool a bit, and then add eggs — one egg for every 2oz of water you added.

Once everything was mixed, I added a half cup of grated cheese, spooned it onto a parchment-lined backing sheet, pressed a 3/8" cube of nicely crisped wild boar bacon into the middle, and baked them at 400•F for 10 minutes and 325• for another 15 minutes. Terrific. We had these with asparagus, steamed and topped with the rest of the grated cheese and then topped with one fried egg.