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A traditional French cheese puff that is commonly filled with many different savory ingredients. This airy pastry is typically a choux pastry dough, which is the same used to make cream puffs, eclairs and profiteroles, made with water, flour, butter, coarse salt, and eggs. The pastry puff is then traditionally filled with shredded gruyère cheese however, there are many variations with different fillings and a variety of cheeses. The secret to making this airy puff is generally considered to be the mixing of the eggs thoroughly into the dough one at a time, keeping the dough cool enough to fully mix with the egg contents until the dough and eggs become a unified even mixture.

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