Herb Cheese Puffs

  • Yield 2

These little puffs are light and airy, and wonderful as an hors d'oeuvre, or as an accompaniment to a soup, stew, or salad.


1 cup water
1/2 cup (8 tablespoons) unsalted butter
1/4 teaspoon salt
1 tablespoon Bread Dipping Seasoning, Pizza Seasoning, herbes de Provence or other seasoning blend
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
4 large eggs
1/2 cup grated Parmesan cheese, optional


  1. Preheat the oven to 400F. Grease a baking sheet, or line with parchment.
  2. Bring the water and butter to a boil in a saucepan set over medium-high heat. Add the flour, salt, and seasoning all at once, and stir until a ball of dough forms.
  3. Remove from the heat, and scrape the dough into the bowl of an electric mixer. Beat for 1 minute, to cool slightly.
  4. Add the eggs one at a time, beating each egg in completely before adding the next one.
  5. Mix in the grated Parmesan just until incorporated.
  6. Using a piping bag fitted with a 1/2-inch tip (or a spoon), dollop the thick batter into 1 1/2-inch mounds spaced 1 inch apart on the baking sheet; a tablespoon cookie scoop works well here.
  7. Bake the puffs for 20 minutes, reduce the oven heat to 350F, and bake for another 20 to 25 minutes, or until an instant-read thermometer inserted into one of the puffs reads 205F.
  8. Turn the oven off and leave puffs in the cooling oven for 20 minutes — this permits them to dry out a bit on the inside. If you prefer a moister interior, you can take them out right away. Serve warm, or at room temperature.



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