These delicate savory cheese puffs always impress. Once you learn to make them you’ll serve them at every opportunity. They are a perfect pairing with Champagne or any sparkling wine and kudos to the French who make everything better with Gruyere cheese.
Happy New Year!!
- 1 cup plus 1 tablespoon whole milk
- 8 Tbls unsalted butter
- ½ tsp. kosher salt
- 1 cup all-purpose flour
- 5 large eggs
- 1 yolk, at room temperature
- 3 ounces grated Parmigiano Reggiano cheese
- 3 ounces grated Gruyere cheese
- Heat oven to 400°F and arrange racks in the upper and lower third. Line 2 baking sheets with parchment paper.
- Next, combine 1 cup of the milk with the butter and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low, add the flour, and stir vigorously until flour is incorporated. Cook, stirring constantly, until dough comes together in a ball and feels dry to the touch, about 2 minutes.
- Transfer dough to a food processor fitted with a blade or a stand mixer fitted with a paddle attachment. Pulse or beat in five of the eggs, one by one, letting each egg completely incorporate before adding the next. Add Parmesan and Gruyere; pulse or mix on low until thoroughly incorporated.
- Drop tablespoon-size portions of dough on the prepared baking sheets, spacing them at least ½ inch apart. Whisk remaining egg yolk with the remaining 1 tablespoon milk and brush tops of cheese puffs then evenly sprinkle with additional Parmesan cheese over top if desired. Place in oven and bake, rotating halfway through, until puffed and golden brown, about 20 to 25 minutes. Serve hot, warm, or at room temperature.