cheese puffs
From danerin2 16 years ago
- 15 minutes to make
- Serves 8
I was shocked by how easy these were the first time I made them. the dough also freezes very well. To use, thaw dough at room temperature all day or overnight in the fridge, then heat over a double boiler. Have all ingredients ready, it moves quickly!
Ingredients
- 1 cup milk shopping list
- 1/4-pound (1 stick) unsalted butter shopping list
- 1 teaspoon kosher salt shopping list
- 1/8 teaspoon freshly ground black pepper shopping list
- Pinch nutmeg shopping list
- 1 cup all-purpose flour shopping list
- 4 extra-large eggs shopping list
- 1/2 cup grated gruyere, plus extra for sprinkling shopping list
- 1/4 cup freshly grated Parmesan shopping list
- 1 egg beaten with 1 teaspoon water, for egg wash shopping list
How to make it
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.
- Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
- Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere.
- Bake for 15 minutes, or until golden brown outside but still soft inside.
The Rating
Reviewed by 2 people-
I love love love cheese puffs! These would be great at a wine tasting.
shepherdrescue
in Lake Forest loved it
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Now this recipe sounds really great! I love that you use gruyere cheese and nutmeg. Thank you so much for sharing your recipe here. Have a great new year!
annieamie
in Los Angeles loved it
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