| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 40 puffs |
| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 40 puffs |
Ingredients
- 1 cup milk
- 1/4-pound (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Pinch nutmeg
- 1 cup all-purpose flour
- 4 extra-large eggs
- 1/2 cup grated Gruyere, plus extra for sprinkling
- 1/4 cup freshly grated Parmesan
- 1 egg beaten with 1 teaspoon water, for egg wash
Instructions
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour 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 fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
- Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 54 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 47 mg |
| Serving Size | 1 of 40 servings |
| Calories | 54 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 47 mg |
Reviews
Excellent- I made them exactly according to the recipe. They freeze and reheat beautifully!
Great recipe EXCEPT the temperature was WAY too hot! Totally burnt the bottoms of the first batch before the rest of the puffs were cooked through. Lowered it to 350 degrees for the second batch, and they turned out great. Also added a teensy little extra bit of kosher salt with the sprinkle of cheese on top before baking. Delicious.
Came out great, I mixed with stand mixer the hook and used one cup of cheese.I found the shape to be better if I refrigerated dough for 10 minutes before putting on called cookie sheet
Easy and cheeses!
Fantastic, and incredibly easy. I love Ina’s recipes because they taste fantastic but she makes them as simple as possible. I followed the directions and these came out perfectly the first time, and everyone at the party raved about them! These, and Ina’s French Apple Tart recipe, are my go to’s whenever I’m invited somewhere. I love the combination of the gruyere with a little bit of parmesan, but you can really substitute whatever cheese you like.
This is becoming a go to for taking to other people’s home when we’re invited. So easy but everyone loves them and assumes they would be impossible to make. I use the par but I substitute Irish Cheddar in mine. I think that slight variation in cheese flavor is part of what makes them a hit.
I helped my 16 year old daughter make these for Easter dinner and they turned out wonderful. Deliciously delightful and not hard at all!
Love this recipe! Get so many compliments when I make these. Everyone loves them and they are so easy to make!
Great .. came out perfect !!! used grueyere cheddar and parm .. sooo good.. first things to go at the party !!! will def make again with different add ins… bacon for sure
Excellent! Make sure to leave plenty of room around each one because they expand.