Parmesan Cheese Puffs

8 puffs


¼ cup milk
¼ tsp salt
2 large eggs
½ stick unsalted butter
½ cup all-purpose flour
1 cup freshly grated parmesan cheese


Preheat the oven to 400 degrees
Prepare a baking sheet with a coat of butter or line it with parchment paper.

In a small heavy saucepan combine the milk, ¼ cup water, the butter and the salt.
Bring the mixture to a boil over high heat.
Reduce the heat to moderate, add the flour all at once and beat the mixture with a wooden spoon until it leaves the side of the pan and forms a ball.

Transfer the mixture to a bowl, whisk in the eggs one at a time, whisking well after each addition.
Stir in the Parmesan and pepper to taste.
Drop the batter in 8 mounds on the prepared baking sheet.
Bake the puffs in the Upper Third the oven for 20 minutes, or until they are crisp and golden.
The puffs may be served as an hors d’oeuvre or as an accompaniment to soups.
Puffs may be stored overnight in an airtight container.

Gourmet Magazine Jan. 1990