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Cheese Puffs II (beignets soufflés au fromage)

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. 1

    Bring to a boil

    Put water, butter and salt in a pot and bring it to a boil.

  2. 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. 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. 4

    Mix in the cheese

    Cut the cheese into cubes and stir it in last.

  5. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 27) → Modernised~80% of the text changedremovedadded
125 gr. smør g smør. 125 gr. hvetemel g hvetemel. 4 smaa stk egg 1/4 l. vand 1 knivsod (små). 2,5 dl vann. 0,25 teskje salt (originalen: 1 knivsodd). 120 gr. schweizerost. Vand, smør, g sveitserost (skåret i terninger). nøytral olje eller smult til fritering. Ha vann, smør og salt haves i en gryte og gives gi det et opkok; tages oppkok.. Ta gryten av ilden varmen og tilsættes melet, tilsett alt paa engang. Røres melet på én gang. Rør godt sammen, sættes over sett gryten tilbake på varmen igjen, og man rører i deigen, rør til denne fuldstændig deigen helt slipper skeen skjeen og gryten. Gryten tages gryten.. Ta gryten av ilden, varmen og rør inn eggene tilsættes ett ad gangen; hvert om gangen. Hvert egg maa må være fuldstændig blandet med deigen, helt innarbeidet før det næste haves i. Osten skjæres op neste tilsettes.. Skjær osten i terninger og røres rør den inn til sist.. Del deigen i tilsidst. — Deigen deles op som biter på størrelse med store nøtter, nøtter og disse kokes lyse gulbrune i smult friter dem lyst gyllenbrune i gryten. Anrettes varmt fett (ca. 175 °C). Anrett i pyramide paa på et fat, som er dækket fat dekket med serviet serviett eller kakepapir.

Note on Modernised

Mål omregnet til moderne enheter (desiliter, gram); «1 knivsod salt» er angitt som ca. 1/4 teskje. Smult er erstattet med nøytral olje til fritering (smult kan brukes). Frityrtemperatur er angitt i grader, og fremgangsmåten er delt i trinn på moderne norsk.

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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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