Nutrition Facts
10 servings
10
Recipe for Cheese Puffs Inspired by a Renowned Chef
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When I wanted to make cheese puffs, I wanted a crazy cheese puff, generous, soft on the inside, slightly crispy on the outside, melting, and cheesy. This recipe is heavily inspired by one shared for a culinary magazine. I have slightly adapted it, particularly in terms of the cheeses. Guaranteed success for appetizers!
Ingredients
125 Water
125 Milk
115 Butter
4 Egg
50 Aged cheese, 6 or 12 months
50 Fresh Parmesan
1 pinch Nutmeg
1 pinch Salt
Pepper
175 Sifted flour
Directions
1
Preheat the oven to 200 degrees. Remember to take out any baking sheet that might be in the oven.
2
In a medium saucepan, mix the water, milk, butter, and salt, and bring to a boil.
3
Add the sifted flour and mix with a wooden spoon until a nice soft dough forms.
4
Mix gently over low heat until the mixture dries.
5
Then, remove from heat. Let cool for 2 minutes.
6
Transfer the dough to a mixing bowl. Let it cool for another minute.
7
Break the eggs into the batter one by one, mixing in between each addition. Make sure to fully incorporate the egg before adding the next one. This takes some time, as the eggs do not incorporate easily. This is normal. You need to stir vigorously.
8
When the batter is smooth, add the cheese, salt, pepper, and nutmeg.
9
Prepare a baking sheet lined with parchment paper. The goal is to make dollops of dough spaced 3 cm apart. You can use a pastry bag or not. I use 2 teaspoons for this. I put the equivalent of one teaspoon for each piece. The mounds of dough will rise, so space them 3 to 4 cm apart.
10
To finish, bake for about fifteen minutes. Since the choux pastry is very airy and all ovens are different, you will need to keep an eye on them after ten minutes and see how things are progressing. One minute too long and they could be ruined. Remove them when they are golden blonde. Enjoy your meal!
Ingredients
Ingredients
125 Water
125 Milk
115 Butter
4 Egg
50 Aged cheese, 6 or 12 months
50 Fresh Parmesan
1 pinch Nutmeg
1 pinch Salt
Pepper
175 Sifted flour
Directions
Directions
1
Preheat the oven to 200 degrees. Remember to take out any baking sheet that might be in the oven.
2
In a medium saucepan, mix the water, milk, butter, and salt, and bring to a boil.
3
Add the sifted flour and mix with a wooden spoon until a nice soft dough forms.
4
Mix gently over low heat until the mixture dries.
5
Then, remove from heat. Let cool for 2 minutes.
6
Transfer the dough to a mixing bowl. Let it cool for another minute.
7
Break the eggs into the batter one by one, mixing in between each addition. Make sure to fully incorporate the egg before adding the next one. This takes some time, as the eggs do not incorporate easily. This is normal. You need to stir vigorously.
8
When the batter is smooth, add the cheese, salt, pepper, and nutmeg.
9
Prepare a baking sheet lined with parchment paper. The goal is to make dollops of dough spaced 3 cm apart. You can use a pastry bag or not. I use 2 teaspoons for this. I put the equivalent of one teaspoon for each piece. The mounds of dough will rise, so space them 3 to 4 cm apart.
10
To finish, bake for about fifteen minutes. Since the choux pastry is very airy and all ovens are different, you will need to keep an eye on them after ten minutes and see how things are progressing. One minute too long and they could be ruined. Remove them when they are golden blonde. Enjoy your meal!
Notes
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Moi chez moi
Very well explained -
Pupuce
Simply perfect
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EN