Lighter Than Air Parmesan Puffs Recipe

Introduction

These Lighter Than Air Parmesan Puffs are delicate, crispy, and packed with cheesy flavor. Perfect as an elegant appetizer or a savory snack, they offer a delightful mix of crunchy exterior and soft, airy interior.

Ingredients

• 1 cup (227g) water
• 6 tablespoons (85g) unsalted butter, cold
• 1 teaspoon table salt
• 1/8 teaspoon black pepper, or a couple of dashes Tabasco sauce
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour
• 1 cup (113g) Parmesan cheese, freshly grated
• 4 large eggs

Instructions

1. Step 1: Preheat the oven to 425°F. Line two baking sheets with parchment paper.
2. Step 2: In a medium saucepan over medium heat, bring the water, butter, salt, and pepper to a boil, stirring until the butter is completely melted.
3. Step 3: Add the flour all at once and stir over the heat until the mixture forms a smooth ball, about 20 seconds.
4. Step 4: Remove the pan from heat and transfer the dough to your electric mixer bowl, or leave it in the saucepan if using a hand mixer.
5. Step 5: Beat in the Parmesan cheese, then add eggs one at a time, mixing well after each addition. After three eggs, check for a smooth, shiny, pudding-like consistency before adding the last egg.
6. Step 6: Using a tablespoon scoop or spoon, drop chestnut-sized (1 1/4″) balls of dough onto the baking sheets, spacing about an inch apart. Dip your scoop or spoon in water occasionally to prevent sticking.
7. Step 7: Wet your finger and smooth the tops of the puffs gently.
8. Step 8: Bake for 35 to 45 minutes until puffed and golden brown.
9. Step 9: Remove from the oven and pierce the top of each puff carefully with a sharp knife. Serve hot, warm, or at room temperature.
10. Step 10: To freeze, store puffs in an airtight container for up to one month. To reheat, cover with aluminum foil and bake at 350°F for 8 to 10 minutes.

Tips & Variations

• Use freshly grated Parmesan for the best flavor and texture.
• If you like a little heat, substitute black pepper with Tabasco sauce as suggested.
• Keep the dough slightly sticky; don’t add extra flour or the puffs may turn out dense.
• Try adding finely chopped herbs like chives or thyme for a fresh twist.

Storage

Store cooled puffs in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to one month. Reheat frozen puffs covered with foil in a 350°F oven for 8 to 10 minutes to restore crispness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these puffs dairy-free or use a different cheese?

Parmesan is key for flavor and texture, but you can experiment with aged vegan cheese or other hard cheeses. For dairy-free versions, substitute the butter with a plant-based alternative and use dairy-free cheese, though results may vary.

Why do my puffs sometimes collapse after baking?

Collapsing puffs usually mean they weren’t baked long enough or the oven temperature was too low. Make sure they’re golden and fully puffed before removing them from the oven, and avoid opening the oven door during baking.

Lighter Than Air Parmesan Puffs Recipe

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★★★★★

4.6 from 123 reviews

These Lighter Than Air Parmesan Puffs are delicate, airy, and packed with savory Parmesan flavor. Made with a choux pastry dough enriched with freshly grated Parmesan cheese, they bake up into golden, crispy shells with irresistibly soft interiors. Perfect as appetizers or snacks, these puffs are simple to prepare and impressive to serve.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Approximately 18–20 puffs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

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Dough Ingredients

• 1 cup (227g) water
• 6 tablespoons (85g) unsalted butter, cold
• 1 teaspoon table salt
• 1/8 teaspoon black pepper, or a couple of dashes Tabasco sauce
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour
• 1 cup (113g) Parmesan cheese, freshly grated
• 4 large eggs

Instructions

1. Preheat Oven: Preheat your oven to 425°F. Line two baking sheets with parchment paper to ensure your puffs don’t stick and bake evenly.
2. Heat Water and Butter: In a medium saucepan over medium heat, combine water, cold butter, salt, and black pepper (or Tabasco). Bring this to a boil, stirring occasionally until the butter is completely melted and the mixture is boiling.
3. Add Flour: Add all the flour at once to the boiling mixture. Stir vigorously over the heat until the dough forms a smooth ball unplugged from the sides of the pan, about 20 seconds.
4. Transfer Dough: Remove the pan from heat. Transfer the dough to the bowl of an electric mixer (or keep it in the pan if using a hand mixer).
5. Add Cheese and Eggs: Beat in the freshly grated Parmesan cheese until incorporated. Then add eggs one at a time, beating well after each addition. Stop after adding three eggs if the dough looks smooth, shiny, and pudding-like, capable of holding its shape without spreading.
6. Portion Dough: Using a tablespoon cookie scoop or spoon, drop chestnut-sized (about 1 1/4″ diameter) balls of dough onto the prepared baking sheets. Leave about an inch between each puff. Dip your scoop or spoon in water occasionally to prevent sticking.
7. Shape Puffs: Wet your finger and gently smooth the tops of the dough balls to encourage even rising.
8. Bake: Bake the puffs in the preheated oven for 35 to 45 minutes until they are puffed and golden brown on top.
9. Cool and Serve: Remove from oven and pierce the top of each puff carefully with a sharp knife to release steam. Serve hot, warm, or at room temperature. The puffs will be crispy on the outside and soft inside right out of the oven but will gradually soften as they cool.
10. Freeze and Reheat: To store, freeze puffs for up to a month. To reheat, cover with aluminum foil and bake in a preheated 350°F oven for 8 to 10 minutes until warmed through.

Notes

• Dipping your spoon or cookie scoop in water makes it easier to portion the sticky dough.
• Adjust the number of eggs based on the dough’s consistency; it should be smooth, shiny, and hold its shape.
• Be careful when piercing the puffs after baking to avoid deflating them too quickly.
• You can add a dash of Tabasco instead of black pepper for a slight spicy kick.
• Use freshly grated Parmesan cheese for the best flavor and texture.
• Store leftover puffs in an airtight container at room temperature for up to two days, or freeze for longer storage.

Keywords: Parmesan puffs, cheese puffs, choux pastry, appetizer, snack, savory pastry