I made them last week, tweeting along with several, long-time TWD-ers and it was so much fun. These little bites are un'esplosione di formaggio. I was extremely surprised by their texture; akin to a cream puff, as they were hollow and slightly damp on the inside but golden crisp on the outside. I made them with gruyere (most delicious cheese everrrr) but am intrigued to experiment with other cheeses as well (my Dad is not a big gruyere fan. In fact, he's not one to really branch out much in the realm of food and cooking, which should make this experience highly interesting. . .). In any case, I hope I don't get yelled at because I didn't get a picture of the finished product before these babies were devoured. I won't make that mistake again. I do, however, have an image of my *in progress* dough on the stove. I hope this will suffice for this week and I'll be good next week, taking plenty of pictures of Gerard's Mustard Tart.
Bon appetito i miei amici. xo
P.s. I may be whipping up some cream puffs in the very near future. It is such a perplexing, yet very easy dough!!!
