What kind of dough is this?

It is a classic choux pastry: water, butter and salt are brought to a boil, the flour is stirred in all at once, the dough is dried over the heat until it pulls away from the spoon and pot, and the eggs are stirred in one by one. The cheese (120 g Swiss cheese in cubes) is mixed in at the very end.

How are the puffs prepared?

The dough is divided into lumps the size of large nuts and cooked (deep-fried) in lard in a pot until they are light golden brown.

How are the cheese puffs served?

They are arranged in a pyramid on a platter lined with a napkin or doily – the recipe is intended for 4 servings and takes around 45 minutes.

Why must the eggs be stirred in one at a time?

Each egg must be completely blended into the dough before the next is added, otherwise the dough becomes uneven and the puffs rise poorly. The recipe uses 4 small eggs.

Cheese Puffs II (beignets soufflés au fromage)

Name: Cheese Puffs II (beignets soufflés au fromage)
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 125 g butter; 125 g wheat flour; 4 pcs eggs (small); 2.5 dl water; 0.25 teaspoon salt (original: 1 pinch); 120 g Swiss cheese (cut into cubes); neutral oil or lard for deep-frying

Cheese Puffs II from Erken's Stor kokebok (1914): a choux pastry of 2.5 dl water, 125 g butter, 125 g flour and 4 small eggs, with 120 g Swiss cheese in cubes stirred in last. The dough is divided into nut-sized pieces and deep-fried light golden brown; served in a pyramid.

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

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About the dish

The second of two variants of cheese puffs in the chapter "Hot and cold small dishes" in "Stor kokebok" (1914). Here more butter and Swiss cheese in cubes are used, which melt inside the fried puffs.

How to make it

1
Bring to a boil
Put water, butter and salt in a pot and bring it to a boil.
2
Stir in the flour
Take the pot off the heat and add all the flour at once. Stir well together, put the pot back on the heat and stir until the dough completely pulls away from the spoon and the pot.
3
Add the eggs
Take the pot off the heat and stir in the eggs one at a time. Each egg must be fully worked in before the next is added.
4
Mix in the cheese
Cut the cheese into cubes and stir it in last.
5
Fry and arrange
Divide the dough into pieces the size of large nuts and deep-fry them light golden brown in hot fat (about 175 °C (345 °F)). Arrange in a pyramid on a platter lined with a napkin or doily.

Changes from the original

Measures converted to modern units (deciliters, grams); "1 pinch of salt" is given as about 1/4 teaspoon. Lard has been replaced with neutral oil for deep-frying (lard can be used). Frying temperature is given in degrees, and the method divided into steps in modern Norwegian.

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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. 37)~40% av teksten endretfjernetlagt til

125 gr. smør 125 gr. hvetemel 4 ~~smaa egg 1/4~~ små egg, 200 gr. ¾ l. ~~vand~~ vann 1 ~~knivsod~~ knivsodd salt 120 gr. schweizerost. ~~Vand,~~ Vann, smør, salt ~~haves~~ has i gryte og ~~gives~~ gis et opkok; ~~tages~~ tas av ~~ilden~~ varmen og ~~tilsættes~~ tilsettes melet, alt ~~paa~~ på engang. Røres godt sammen, ~~sættes~~ settes over varmen igjen, og man rører i deigen, til denne ~~fuldstændig~~ fullstendig slipper ~~skeen~~ skjeen og gryten. Gryten ~~tages~~ tas av ~~ilden,~~ varmen, og eggene ~~tilsættes~~ tilsettes ett ad gangen; hvert egg ~~maa~~ må være ~~fuldstændig~~ fullstendig blandet med deigen, før det næste ~~haves~~ has i. Osten skjæres op i terninger og røres i ~~tilsidst.~~ til sist. — Deigen deles op som store nøtter, og disse kokes lyse gulbrune i ~~smult i gryten.~~ smult. Anrettes i pyramide ~~paa~~ på et ~~fat,~~ fat som er ~~dækket~~ dekket med ~~serviet~~ serviett eller kakepapir.

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Frequently asked questions

What kind of dough is this?: It is a classic choux pastry: water, butter and salt are brought to a boil, the flour is stirred in all at once, the dough is dried over the heat until it pulls away from the spoon and pot, and the eggs are stirred in one by one. The cheese (120 g Swiss cheese in cubes) is mixed in at the very end.
How are the puffs prepared?: The dough is divided into lumps the size of large nuts and cooked (deep-fried) in lard in a pot until they are light golden brown.
How are the cheese puffs served?: They are arranged in a pyramid on a platter lined with a napkin or doily – the recipe is intended for 4 servings and takes around 45 minutes.
Why must the eggs be stirred in one at a time?: Each egg must be completely blended into the dough before the next is added, otherwise the dough becomes uneven and the puffs rise poorly. The recipe uses 4 small eggs.

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