Note: For a richer puff, I use milk, but water can be substituted. Puffs can be reheated for a few minutes in an oven set to 350 degrees F.
1/2 cup whole milk
3 tablespoons butter
1/4 teaspoon fine sea salt
freshly ground black pepper
freshly grated nutmeg
cayenne pepper
3/4 cup all-purpose flour
2 large eggs
1 cup shredded Parmesan
Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper or Silpats.
Combine milk, butter, and salt in a saucepan set over medium heat. Bring liquid to a simmer. Once butter has melted, add pepper, nutmeg, and cayenne, to taste. Off from heat, add flour all at once, and stir the mixture with a wooden spoon until it pulls away from the sides of the pan and forms a ball. Add the eggs, one at a time, and stir vigorously until a paste forms. Fold in three-quarters of the cheese.
Fill a pastry bag fitted with a plain 1/2-inch tip with the dough. Pipe 1-inch diameter balls onto the prepared baking sheets no more than an inch apart. Use a finger moistened with water to knock down any peaks. Sprinkle each ball with the remaining cheese. Bake for 20 to 25 minutes or until golden brown. Serve warm.
Yield: 30 cheese puffs.
- Courtesy of Joseph Erdos