Cheese Puffs by Ina Garten
Are you going to a dinner party? maybe you are having one? I found these irresistable little morsels in Ina's Barefoot in Paris cookbook and they are pretty easy and so yummy. She describes these being served before a meal in lieu of a bread basket. I have had a basket of these when guests come for dinner, I don't put them all out because we would devour them all. But if you are having a cocktail party, these are a perfect bite size hors d'oeuvre to serve.
1 cup milk
1/4 pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch of nutmeg
cup all-purpose flour
4 extra large eggs
1/2 cup grated Gruyere cheese, plus extra for sprinkling
1/4 cup freshly grated Parmesan cheese
1 egg beaten with 1 teaspoon water, for egg wash
Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper. In a sauce pan, 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 fitten 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 two spoons to scoopout the mixture and shape the puffs with damp fingers-this is what I do. I keep a small bowl of water to dip my fingers in to keep them damp, this way the dough doesn't stick to my fingers.) Brush the top of each puff lightly with egg wash and sprinkely with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
Delish!
Try these and let me know what you think!
1 cup milk
1/4 pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch of nutmeg
cup all-purpose flour
4 extra large eggs
1/2 cup grated Gruyere cheese, plus extra for sprinkling
1/4 cup freshly grated Parmesan cheese
1 egg beaten with 1 teaspoon water, for egg wash
Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper. In a sauce pan, 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 fitten 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 two spoons to scoopout the mixture and shape the puffs with damp fingers-this is what I do. I keep a small bowl of water to dip my fingers in to keep them damp, this way the dough doesn't stick to my fingers.) Brush the top of each puff lightly with egg wash and sprinkely with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
Delish!
Try these and let me know what you think!
It was nice to go onto your blog on this cold, grey day and read the newest addition. It's a bright way to start an otherwise blustery day.
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