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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/lighter-than-air-parmesan-puffs-recipe/