Cheese donuts with tomato sauce
6 servings
160 minutes
Cheese puffs with tomato sauce are a delicate and airy treat that combines the softness of melted Gruyère cheese with the brightness of juicy tomatoes. The origins of this recipe trace back to French traditions of making choux pastry but gain individuality through a rich sauce. Cheese puffs have a crispy crust and a soft, aromatic filling, creating a perfect balance of textures. The tomato sauce made from fresh tomatoes adds a slight tanginess to the dish, making the flavor rich and expressive. Served hot, they pair perfectly with a glass of white wine or herbal tea and make an excellent appetizer for festive tables. This dish captivates with its aroma and comforting home warmth, creating an atmosphere of coziness and enjoyment.
1
Pour 375 ml of water into a pot, add butter and a pinch of salt — heat on low until the butter melts. Bring to a boil and add flour, stirring actively to avoid lumps — the mixture should pull away from the sides of the pot. Remove the pot from heat and continue stirring for another 5 minutes until it cools slightly. Then carefully mix in the eggs one by one. Add more grated cheese, mix everything, and let it sit for 2 hours.
- Butter: 25 g
- Salt: to taste
- Wheat flour: 120 g
- Chicken egg: 4 pieces
- Gruyere cheese: 150 g
2
Make tomato sauce: blanch the tomatoes, peel them, and chop. Heat oil in a pan, add tomatoes, and sauté on low heat, mashing with a spatula for 15 minutes. Let the mixture cool, transfer to a blender, and blend. Add sugar, salt, and mix again.
- Tomatoes: 1 kg
- Sunflower oil: 3 tablespoons
- Sugar: 1 teaspoon
- Salt: to taste
3
Heat oil in a large deep pan. While it is still heating, scoop the cheese dough with a teaspoon and drop it into the oil - it should sink. Add the puffs to the oil, but don't overcrowd: otherwise, you'll have to cut them apart. When the puffs float, they are almost ready: fry them until golden brown, then remove with a slotted spoon and place in a warmed dish (or in an oven-safe dish in a warm oven) to keep them warm while you fry the rest.
- Vegetable oil: 300 ml
- Gruyere cheese: 150 g
4
Remove the pan from the heat to let the oil cool slightly, then fry the second batch. Serve the puffs hot on a warm plate covered with a paper towel — and place the tomato sauce on the table in a sauceboat.
- Vegetable oil: 300 ml