Cheese puffs
Brian Lagerstrom · ♥ 10.3K likes · 313.3K views · 15 min video
Read about cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 325 g milk
- 15 g salt
- 175 g butter
Combine the milk, salt and butter and slowly bring up to a boil over medium heat; high heat will scorch the milk.
- 300 g all-purpose flour
Once the buttery milk is up to a simmer add the all-purpose flour and whisk to combine, making pate a choux.
When the dough thickens switch to a wooden spoon and keep cooking over medium heat about another 60 seconds.
Beating in eggs and cheese
Move the dough to a stand mixer with the paddle attachment and spin on medium about a minute to cool it.
- 6–7 whole large eggs
Add the eggs one at a time, letting each get worked in before the next; the dough is ready when it looks wet and pasty.
- 175 g grated cheese
- 25 g grated Parmesan
- fresh herbs
Add the grated cheese and the grated Parmesan and spin about a minute to fold the cheeses in.
Use a tablespoon to grab a large dab of dough, wet your hand and roll it into a tight ball; or squeeze rounds out of a freezer bag with the corner cut off.
Once about 24 are balled up on a parchment lined sheet tray, bake at 400F for 20 to 25 minutes.
After 25 minutes open the oven door, kill the heat and let the puffs sit in the oven to cool and set up, or they will collapse.