Appetizer: Parmesan and Herb Cheese Puffs

Appetizer: Parmesan and Herb Cheese Puffs
Appetizer: Parmesan and Herb Cheese Puffs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

50

puffs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

50

servings

Ingredients

  • 1/2

    cup butter, cut into chunks

  • 1/2

    teaspoon kosher salt

  • 1 1/2

    cups flour

  • 6

    large eggs

  • 1/2

    pound parmesan cheese, grated in a food processor

  • (For an accurate measurement, whirl chunks with the metal blade or grate with the smallest holes on a hand grater; don't shred.)

  • 2

    teaspoons minced fresh chives

  • 2

    teaspoons minced fresh parsley

  • 2

    teaspoons minced fresh rosemary

Directions

Preheat oven to 375°. In a medium saucepan, bring butter, salt, and 1 1/2 cups water to a boil over medium-high heat. Add flour and stir constantly until dough comes together and pulls away from pan, 1 to 1 1/2 minutes. Remove from heat; let cool 2 minutes. Add eggs one at a time, stirring vigorously after each addition until eggs are incorporated and dough is glossy. Stir in 1 1/4 cups cheese. In a small bowl, combine herbs, then stir 1 1/2 tbsp. into dough. Line 3 rimmed baking sheets with parchment paper. Spoon dough onto sheets by 4-tsp. portions (measure the first portion, then eyeball the rest) about 1 in. apart. (or pipe from piping bag) Combine remaining cheese and herbs, then sprinkle onto dough. (Make ahead: Up to 1 day, chilled airtight, or 1 month, frozen. Freeze until solid on tray, transfer to bags, and bake frozen.) Bake 1 or 2 sheets at a time (for 2, switch sheet positions halfway through baking) until puffs are deep golden, 35 minutes. With a small knife, poke each puff at the "waist" to release steam. Bake until crisp and richly browned, 5 to 8 minutes more. Serve warm.

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