What kind of dough is used for cheese puffs?

A choux pastry: 30 g butter is melted, 125 g wheat flour is stirred in, thinned with 1/4 liter boiling water and simmered until the dough pulls away from the pot. After cooling, 4 eggs are stirred in one at a time, and 1 tablespoon grated cheese is added. The dough is then stirred for a quarter of an hour.

How is the cheese used in the recipe?

Of the 2 1/2 tablespoons of grated cheese, 1 tablespoon is stirred into the dough. The rest is used to roll the balls in before they are deep-fried.

How are they cooked and served?

The balls are shaped with a spoon and cooked in hot lard until they have risen and are lightly browned. They are placed on blotting paper, a damp cloth or clean hay to drain, and arranged in a pyramid on a platter lined with a napkin or doily, with fried parsley around.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 27, under hot and cold small dishes/cheese dishes. The French name is beignets soufflés au fromage.

Cheese Puffs I (beignets soufflés au fromage)

Name: Cheese Puffs I (beignets soufflés au fromage)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 125 g wheat flour; 30 g butter; 2.5 dl boiling water; 4 pcs eggs; 2.5 tablespoons grated cheese (1 tablespoon in the dough, the rest for rolling the balls in); neutral oil or lard for deep-frying; fried parsley for garnish

Cheese Puffs I from Erken's Stor kokebok (1914): a choux pastry of 125 g flour, 30 g butter, 2.5 dl boiling water and 4 eggs with grated cheese, shaped into small balls, rolled in cheese and deep-fried. Served in a pyramid with fried parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 27 (falt i det fri)

Be the first to rate

About the dish

From the chapter "Hot and cold small dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). Cheese puffs are a Norwegian variant of the French beignets soufflés – deep-fried balls of choux pastry with grated cheese, served as a warm appetizer or a hot small dish for parties.

How to make it

1
Make the dough
Melt the butter in a pot, stir in the flour and thin, little by little, with the boiling water. Let the dough simmer while stirring until it pulls away from the pot.
2
Cool
Turn the dough out into a dish and let it cool.
3
Stir in eggs and cheese
Stir in the eggs, one at a time, making sure each egg is well blended in before the next is added. Add 1 tablespoon grated cheese and stir the dough for about 15 minutes.
4
Shape and fry
Form small balls with two spoons and roll them in the rest of the grated cheese. Deep-fry them in hot fat (about 175 °C (345 °F)) until they have risen and are lightly browned.
5
Drain and arrange
Place the balls on paper towels, a damp cloth or clean hay to drain. Arrange them in a pyramid on a platter lined with a napkin or doily, and place fried parsley around the platter.

Changes from the original

Measures have been converted to modern units (deciliters, tablespoons). Lard for deep-frying has been replaced with neutral oil (lard can be used as in the original). Oven/frying temperature is given in degrees. The language of the method has been modernized, but the proportions are unchanged.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 27) → 1949 (korrekturlest, s. 36)~59% av teksten endretfjernetlagt til

~~125~~ (Beignets soufflés au fromage.) 120 gr. hvetemel 30 80 gr. smør ~~1/4 l.~~ 2 dl. kokende ~~vand~~ vann 4 egg ~~2 1/2 spiseske~~ 80 gr. reven skarp ost. ~~Smørret~~ Smøret smeltes, irøres melet, ~~spædes~~ spes litt efter litt med det kokende ~~vand, smaakoker~~ vann, småkoker til det slipper gryten. Deigen ~~opheldes~~ ophelles i et fat, avkjøles, og eggene røres i, ett ad ~~gangen. 1 spiseske reven ost tilsættes, og deigen røres 1/4 time.~~ gangen, samt den revne ost. — Deigen lages med ~~ske~~ skje til ~~smaa~~ små boller, ~~som rulles i resten av den revne ost,~~ kokes i varmt ~~smult,~~ smult til de er ~~hævet~~ hevet og ~~lyse brune. Lægges~~ lysebrune. Legges op ~~paa trækpapir,~~ på trekkpapir, bløtt klæde eller ~~rent høi.~~ flatbrød. Anrettes som pyramide ~~paa fat,~~ på et fat som er ~~dækket~~ dekket med ~~serviet~~ serviett eller kakepapir. Stekt persille ~~lægges~~ legges omkring ~~paa~~ på fatet.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What kind of dough is used for cheese puffs?: A choux pastry: 30 g butter is melted, 125 g wheat flour is stirred in, thinned with 1/4 liter boiling water and simmered until the dough pulls away from the pot. After cooling, 4 eggs are stirred in one at a time, and 1 tablespoon grated cheese is added. The dough is then stirred for a quarter of an hour.
How is the cheese used in the recipe?: Of the 2 1/2 tablespoons of grated cheese, 1 tablespoon is stirred into the dough. The rest is used to roll the balls in before they are deep-fried.
How are they cooked and served?: The balls are shaped with a spoon and cooked in hot lard until they have risen and are lightly browned. They are placed on blotting paper, a damp cloth or clean hay to drain, and arranged in a pyramid on a platter lined with a napkin or doily, with fried parsley around.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 27, under hot and cold small dishes/cheese dishes. The French name is beignets soufflés au fromage.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!