Parmesan Puffs

PARMESAN PUFFS

Makes 8 Puffs

Gourmet Magazine Jan. 1990


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.


Ingredients


  • 1⁄4 cup milk

  • 1⁄4 tsp salt

  • 2 large eggs

  • 1⁄2 stick unsalted butter

  • 1⁄2 cup all-purpose flour

  • 1 cup freshly grated parmesan cheese



Instructions


  1. Preheat the oven to 400 degrees

  2. Prepare a baking sheet with a coat of butter or line it with parchment paper.

  3. In a small heavy saucepan combine the milk, 1⁄4 cup water, the butter and the salt.

  4. Bring the mixture to a boil over high heat.

  5. 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.

  6. Transfer the mixture to a bowl, whisk in the eggs one at a time, whisking well after each addition.

  7. Stir in the Parmesan and pepper to taste.

  8. Drop the batter in 8 mounds on the prepared baking sheet.

  9. Bake the puffs in the Upper Third the oven for 20 minutes, or until they are crisp and golden.