1 Picture
Ingredients
- Glaze:
- 1 egg
- 1/2 tsp salt
- Dough:
- 2/3 cvup water
- 1/3 cup milk
- 1/4 cup unsalted butter
- 3/4 tsp salt
- 1/4 tsp freshly grated nutmeg
- Freshly ground white pepper
- 1 cup flour
- 4 eggs
Details
Servings 30
Preparation
Step 1
Position rack in lower and preheat to 425. Grease 2 baking sheets; sprinkle lightly with water.
Fore Glaze – insert steel knife. Combine egg and salt in work bowl and blend 5 seconds. Remove and set aside.
For Dough – Insert shredder. Shred Parmesan using light pressure. Remove cheese from processor and set aside.
Combine water, milk, butter, salt, nutmeg and pepper in 2 quart saucepan and bring to boil over medium-high heat, stirring to melt butter. Remove from heat. Immediately add flour all at once and beat with wooden spoon until mixture is well blended and leaves sides of pan, about 1 minute. Place over medium heat and cook 2 minutes, stirring constantly.
Steel Knife – Transfer mixture to work bowl. Let rest 5 minutes. Add eggs and blend 30 seconds, stopping machine as necessary to scrape down sides of bowl (egg must be completely incorporated and mixture very thick and smooth). Add shredded cheese and process 5 seconds.
Spoon mixture into 16 inch pastry bag fitted with ¾ inch tube. Pipe onto prepared baking sheets in 1 ¼ inch rounds. Brush puffs with egg glaze, smoothing tops (do not let glaze drip onto baking sheets). Bake until well browned, about 20-25 minutes. Serve warm, or transfer puffs to wire racks to cool.
Puffs can be prepared ahead, cooled to room temperature and frozen on baking sheets. Transfer to airtight bags when firm and return to freezer. To serve, heat unthawed puffs at 300 for 10 minutes.
Review this recipe