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Cheese Puffs
Makes About 40 Puffs
1 cup milk
1/4 pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch of nutmeg
1 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 beater with 1 teaspoon water, for egg wash
Preheat the oven to 425 degrees. Line 2 baking sheets with parchment.
In a medium saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the four 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 and add the eggs and both cheeses. Pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large round tip. Pipe in 1 1/4 inch mounds onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. Brush the top of each puff lightly with egg wash and sprinkle with grated Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
Makes About 40 Puffs
1 cup milk
1/4 pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch of nutmeg
1 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 beater with 1 teaspoon water, for egg wash
Preheat the oven to 425 degrees. Line 2 baking sheets with parchment.
In a medium saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the four 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 and add the eggs and both cheeses. Pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large round tip. Pipe in 1 1/4 inch mounds onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. Brush the top of each puff lightly with egg wash and sprinkle with grated Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
