IAN CURLEY’S FRENCH SALOON CHEESE PUFFS

Ingredients

INGREDIENTS

• Eggs 1 each
• Vegetable oil 70g
• Milk 160g
• Tapioca flour 155g
• Gruyere 175g
• (fine grated not like parmesan)
• Salt 1 tsp
• Sweated off shallots 3 tbs
• (black salt and paprika smoked)

METHOD

1. 1. Blend all ingredients until smooth paste in robot coupe, fold in shallots
   2. Spray tins and fill half way up, sprinkle with black salt and paprika and bake for
   3. about 9-11 minute @ 220c or adjust if your oven is very hot to 200c
   4. use metal baby muffin tins, bake-o-glide doesn’t work as well.