CHEESE PUFFS
Provided by Ina Garten
Categories appetizer
Time 40m
Yield 40 puffs
Number Of Ingredients 10
- 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 |
Steps:
- 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.
CACIO E PEPE CHEESE PUFFS
Provided by Ina Garten
Categories appetizer
Time 30m
Yield 35 to 40 puffs
Number Of Ingredients 8
- Ingredients
1 cup whole milk |
1/4 pound (1 stick) unsalted butter |
Kosher salt and freshly ground black pepper |
1 cup all-purpose flour |
4 extra-large eggs |
1/2 cup freshly grated aged Italian Pecorino cheese, plus extra for sprinkling |
1/2 cup freshly grated Italian Parmesan cheese |
1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash |
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- In a saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, 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 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot.
GOUGERES
Categories BreadAppetizerCheeseBake
Number Of Ingredients 0
- Ingredients
Steps:
- Preheat oven to 400 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 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.Using a small cookie scoop make approximately 36 puffs on the two cookie sheets. Brush with egg wash and sprinkle with a little of the cheese and paprika mix. Bake for 25 to 30 minutes until golden brown. Remove from the oven and serve warm. May be prepared ahead and placed in an airtight tin or frozen. Reheat in 350F oven for 5-10 minutes. Do not defrost if frozen. Serve with Champagne.
- If making ahead allow the puffs to cool in the oven with the door open fork 10 to 15 minutes. If they come out of the oven too fast, the humidity can make them soften. Transfer to racks to cool completely.
CLASSIC GOUGèRES
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking. Take care to serve these straight from the oven when they are still hot and a little gooey in the center. If you want to make these ahead, you can freeze them after forming them into balls, but before baking (it's easiest to freeze them directly on the baking sheet if you've got the freezer space). Then bake them while still frozen, adding a few minutes onto the baking time.
Provided by Melissa Clark
Categories dinner, finger foods, appetizer
Time 45m
Yield 5 1/2 dozen
Number Of Ingredients 7
- Ingredients
4 tablespoons/57 grams unsalted butter (1/2 stick) |
1/2 teaspoon fine sea salt |
1/8 teaspoon cayenne pepper |
1 cup/136 grams bread flour |
4 large eggs, at room temperature |
5 ounces/142 grams shredded Gruyère |
1/3 cup/50 grams grated Parmesan cheese |
Steps:
- Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
- In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
- Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
- Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 30 milligrams, Sugar 0 grams, TransFat 0 grams
CACIO E PEPE CHEESE PUFFS
Ina Garten's 12th cookbook, "Modern Comfort Food," was published in October 2020. As always, she seemed to have her finger on the culinary zeitgeist: Comfort was the order of the day. These puffs, which she adapted from the Brooklyn chef Missy Robbins, combine the richness of classic gougères with the bite of black pepper and Parmesan.
Provided by Julia Moskin
Categories snack, finger foods, pastries, appetizer
Time 45m
Yield 40 to 50 puffs
Number Of Ingredients 7
- Ingredients
1 cup/240 milliliters whole milk, plus 1 teaspoon for the egg wash |
1/2 cup/115 grams unsalted butter (1 stick), diced |
Kosher salt and freshly ground black pepper |
1 cup/130 grams all-purpose flour |
5 large eggs |
1/2 cup/70 grams freshly ground Parmesan |
1/2 cup/70 grams freshly ground aged pecorino cheese, plus 2 tablespoons for sprinkling |
Steps:
- Heat the oven to 425 degrees. Arrange two racks so they are evenly spaced in the oven.
- In a small saucepan, heat 1 cup milk with the butter, 1 teaspoon salt and 1 teaspoon pepper over medium just until bubbles start to form around the perimeter and the milk is scalded. (Don't allow it to boil.)
- Add the flour all at once and beat the mixture vigorously with a wooden spoon until it comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add 4 eggs, the Parmesan and pecorino, and pulse until the eggs and cheeses are completely incorporated.
- Line two sheet pans with parchment paper. Working in batches, spoon the dough into a large pastry bag fitted with a 5/8-inch round pastry tip or a large, gallon-size resealable bag, snipping off a lower corner before piping.
- Pipe the dough onto the sheet pans in 1 1/4-inch-wide, 3/4-inch-high mounds, setting them each 1 inch apart. (You can also use two spoons to scoop the mixture and shape the puffs.) The mounds should be shaped like huge chocolate kisses. Using a wet finger, lightly press down the swirl on top of each puff.
- Prepare the egg wash: In a small bowl, whisk the remaining egg with the remaining 1 teaspoon milk until combined. Brush the top of each puff lightly with the egg wash and sprinkle with the remaining pecorino; season with salt and pepper.
- Bake the cheese puffs until browned, about 15 to 20 minutes, rotating the pans halfway through baking. Serve hot. (If preparing the cheese puffs in advance, you can bake them off, allow them to cool, then freeze them in a sealed resealable bag. Reheat them on a parchment-lined baking sheet at 375 degrees for 10 minutes.)
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