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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Barefoot in Paris, 2004. Ingredients:
1 cup milk |
1/4 lb unsalted butter |
1 teaspoon kosher salt |
1/8 teaspoon fresh ground black pepper |
1 pinch fresh nutmeg |
1 cup all-purpose flour |
4 extra-large eggs |
1/2 cup grated gruyere cheese |
1/4 cup freshly grated parmesan cheese |
1 egg, beaten with |
1 teaspoon water, for egg wash |
grated gruyere cheese, sprinkling to garnish |
Directions:
1. Preheat oven to 425ºF. Line 2 baking sheets with parchment paper.
2. In saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded.
3. Add the flour all at once and beat it vigorously with wooden spoon until the mixture comes together.
4. Cook stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.
5. Dump the hot mixture into the bowl of a food processor fitted with the steel blade.
6. Immediately add the eggs, Guyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
7. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1-1/4 wide and 3/4 high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff.
8. Or.
9. Use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.
10. Brush the top of each puff lighlty with egg wash and sprinkle with a pinch of Guyere.
11. Bake for 15 minutes, or until golden brown outside but still soft inside.
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