350ml cold water
150g butter, cubed
A pinch of NOMU Sea Salt
220g plain flour, sifted
5-6 eggs, beaten
250g finely grated gruyere cheese
1 pinch NOMU Spanish Rub
Sunflower oil, for frying
NOMU Smoked Sweet Paprika, for sprinkling (optional)
Place the water, butter and a pinch of salt in a saucepan and bring to a boil over medium heat.
As the water comes to a boil, remove the pan from the heat and add all the flour, working quickly to blend it with a wooden spoon until it comes together.
Return to the heat and continue to stir the pastry for 2-3 minutes until the flour is cooked and the pastry comes away easily from the sides of the pan. Set aside to cool for 10 minutes before adding the eggs one at a time, stirring/beating well with a wooden spoon after each addition until you have a smooth, shiny paste the consistency of thick cake batter. If the mixture seems too thick, add another egg.
Finish off by stirring the gruyere and Spanish Rub into the mixture.
Heat the sunflower oil in a deep saucepan on the stove. Deep fry quenelles of the mixture, a few at a time, until they are golden brown. Drain on kitchen paper, sprinkle with NOMU Smoked Paprika (optional) and serve immediately.
350ml cold water
150g butter, cubed
A pinch of NOMU Sea Salt
220g plain flour, sifted
5-6 eggs, beaten
250g finely grated gruyere cheese
1 pinch NOMU Spanish Rub
Sunflower oil, for frying
NOMU Smoked Sweet Paprika, for sprinkling (optional)
Place the water, butter and a pinch of salt in a saucepan and bring to a boil over medium heat.
As the water comes to a boil, remove the pan from the heat and add all the flour, working quickly to blend it with a wooden spoon until it comes together.
Return to the heat and continue to stir the pastry for 2-3 minutes until the flour is cooked and the pastry comes away easily from the sides of the pan. Set aside to cool for 10 minutes before adding the eggs one at a time, stirring/beating well with a wooden spoon after each addition until you have a smooth, shiny paste the consistency of thick cake batter. If the mixture seems too thick, add another egg.
Finish off by stirring the gruyere and Spanish Rub into the mixture.
Heat the sunflower oil in a deep saucepan on the stove. Deep fry quenelles of the mixture, a few at a time, until they are golden brown. Drain on kitchen paper, sprinkle with NOMU Smoked Paprika (optional) and serve immediately.
350ml cold water
150g butter, cubed
A pinch of NOMU Sea Salt
220g plain flour, sifted
5-6 eggs, beaten
250g finely grated gruyere cheese
1 pinch NOMU Spanish Rub
Sunflower oil, for frying
NOMU Smoked Sweet Paprika, for sprinkling (optional)
Place the water, butter and a pinch of salt in a saucepan and bring to a boil over medium heat.
As the water comes to a boil, remove the pan from the heat and add all the flour, working quickly to blend it with a wooden spoon until it comes together.
Return to the heat and continue to stir the pastry for 2-3 minutes until the flour is cooked and the pastry comes away easily from the sides of the pan. Set aside to cool for 10 minutes before adding the eggs one at a time, stirring/beating well with a wooden spoon after each addition until you have a smooth, shiny paste the consistency of thick cake batter. If the mixture seems too thick, add another egg.
Finish off by stirring the gruyere and Spanish Rub into the mixture.
Heat the sunflower oil in a deep saucepan on the stove. Deep fry quenelles of the mixture, a few at a time, until they are golden brown. Drain on kitchen paper, sprinkle with NOMU Smoked Paprika (optional) and serve immediately.
350ml cold water
150g butter, cubed
A pinch of NOMU Sea Salt
220g plain flour, sifted
5-6 eggs, beaten
250g finely grated gruyere cheese
1 pinch NOMU Spanish Rub
Sunflower oil, for frying
NOMU Smoked Sweet Paprika, for sprinkling (optional)
Place the water, butter and a pinch of salt in a saucepan and bring to a boil over medium heat.
As the water comes to a boil, remove the pan from the heat and add all the flour, working quickly to blend it with a wooden spoon until it comes together.
Return to the heat and continue to stir the pastry for 2-3 minutes until the flour is cooked and the pastry comes away easily from the sides of the pan. Set aside to cool for 10 minutes before adding the eggs one at a time, stirring/beating well with a wooden spoon after each addition until you have a smooth, shiny paste the consistency of thick cake batter. If the mixture seems too thick, add another egg.
Finish off by stirring the gruyere and Spanish Rub into the mixture.
Heat the sunflower oil in a deep saucepan on the stove. Deep fry quenelles of the mixture, a few at a time, until they are golden brown. Drain on kitchen paper, sprinkle with NOMU Smoked Paprika (optional) and serve immediately.
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