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Cheese Puffs I (beignets soufflés au fromage)

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)

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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. 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. 2

    Cool

    Turn the dough out into a dish and let it cool.

  3. 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. 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. 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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 36)~84% of the text changedremovedadded
125 g hvetemel. 30 g smør. 2,5 dl (Beignets soufflés au fromage.) 120 gr. hvetemel 80 gr. smør 2 dl. kokende vann. vann 4 stk egg. 2,5 spiseskjeer revet ost (1 spiseskje i deigen, resten til å rulle bollene i). nøytral olje eller smult til fritering. fritert persille til pynt. Smelt smøret i en gryte, rør inn melet og spe egg 80 gr. reven skarp ost. Smøret smeltes, irøres melet, spes litt etter efter litt med det kokende vannet. La deigen småkoke mens du rører vann, småkoker til den det slipper gryten.. Hell deigen opp gryten. Deigen ophelles i et fat fat, avkjøles, og la den avkjøles.. Rør inn eggene, eggene røres i, ett om ad gangen, og pass på at hvert egg er godt blandet inn før neste tilsettes. Tilsett 1 spiseskje revet ost og rør deigen i omkring 15 minutter.. Form små boller med to skjeer og rull dem i resten av samt den revne osten. Friter dem ost. — Deigen lages med skje til små boller, kokes i varmt fett (ca. 175 °C) smult til de har er hevet seg og er lyst brune.. Legg bollene lysebrune. Legges op på kjøkkenpapir, et fuktig klede trekkpapir, bløtt klæde eller rent hø for å renne av. Anrett dem flatbrød. Anrettes som en pyramide på et fat som er dekket med serviett eller kakepapir, og legg fritert kakepapir. Stekt persille legges omkring på fatet.

Note on Modernised

Mål er omregnet til moderne enheter (desiliter, spiseskjeer). Smult til fritering er erstattet med nøytral olje (smult kan brukes som i originalen). Ovnstemperatur/frityrtemperatur er angitt i grader. Språket i fremgangsmåten er modernisert, men mengdeforhold er uendret.

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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.

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