Preheat oven to 425°
Combine flour, salt & baking powder Using a medium sauce pan, over medium high heat, bring milk, water, butter (regular and truffle) to a boil.
Add flour mixture all at once, and stir, stir, stir, till it all comes together in a dough ball, about 7-10 minutes. (you are essentially pre-cooking the dough a little).
Place in a stand mixer bowl, and beat at medium for one minute.
Beat 5 eggs in, one at a time, then one egg white (reserve the yolk), until it’s all absorbed.
Add the grated gruyere cheese, reserving a little to top the cheese puffs. When it’s beaten enough, it should form peaks.
Either drop tbsp. size balls onto a cookie sheet (lined with parchment paper), or use a pastry bag to pipe the dough. You can also use a ziplock gallon freezer bag with a small hole cut in it to pipe the dough.
Beat egg yolk with 2 tbsp milk, and brush on top of puffs. Sprinkle the reserved grated gruyere on top of puffs.
Bake at 425° for 10 minutes. Turn sheet, reduce heat to 350°, and bake until puffed and golden.
Remove from oven, and cool on wire racks. Before serving (they don’t have to be hot, but they do have to be fresh, that is, not a day old).
drizzle with Truffle Honey.
1 & 1/2 cup flour
¾ tsp sea salt
1 tsp baking powder
6 tbsp truffle butter
2 tbsp butter
2 cups gruyere cheese, grated (can shred, but really, grate it), divided
1 & ½ cups milk
½ cup water
6 eggs (5 to mix, 1 divided)
Truffle Honey to drizzle