Cheese Puffs

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
40 puffs
Level:
Intermediate

Ingredients
  • 1 cup milk
  • 1/4 -pound (1 stick) unsalted butter
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 1 cup all-purpose flour
  • 4 extra-large eggs
  • 1/2 cup grated Gruyere, plus extra for sprinkling
  • 1/4 cup freshly grated Parmesan
  • 1 egg beaten with 1 teaspoon water, for egg wash
Directions
  • 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.


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    This recipe is featured in:

    Thanksgiving Entertaining