Parmesan Basil Puffs Recipes

BUTTERY BASIL PARMESAN PUFFS

Steps:

• Finely chop basil leaves and set aside.
• Preheat the oven to 400.
• Bring water, butter and salt to a rolling boil in a medium-sized saucepan.
• When butter has melted, add flour, all at once, and whisk vigorously over medium heat until mixture forms a smooth thick dough that pulls away from sides of the pan.
• Transfer dough to the mixing bowl of a heavy-duty electric mixer.
• Using the paddle attachment, beat mixture on medium until slightly cool.
• Add basil and mix until incorporated and dough is bright green.
• Add eggs, one at a time, to mixture and beat until smooth.
• Continue to mix for one minute.
• Add cheese and proces until incorporated.
• Line two cookie sheets with parchment paper.
• Drop dough in tablespoon sized balls on cookie sheets, allowing about 1 inch of space between each.
• Bake for 25 to 30 minutes or until lightly browned and crisp.
• Serve while still warm.
• (Dough may be piped onto cookie sheet using a piping bag and plain tip,#8 or#9.) Plan ahead: To prepare now and bake later, unbaked puffs can be refrigerated for up to six hours before baking, or frozen on cookie sheets, transfered to freezer bags or containers and baked directly from freezer.
• Allow an extra five minutes baking time for frozen puffs.
• Offer a spread: Make a delicious butter spread, such as sun-dried tomato butter, to complement the puffs.
• Combine 1 pound of butter, 1 cup of sun-dried tomatoes, 1/2 cup of pine nuts and 1 tablespoon of fresh garlic in a mixing bowl.
• Mix together, then salt and pepper to taste.

BASIL PARMESAN PUFFS

Steps:

• In a large saucepan, bring water, butter, and salt to a boil. Add flour all at once and stir until it forms a smooth ball. Remove from heat and let stand for about 5 minutes.
• Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny (takes some arm power). Stir in basil and cheese.
• Drop by rounded tablespoons 1 inch apart onto greased baking sheets. Bake at 400' for 18-20 minutes or until golden brown. (I made mine too big and it took about 24 minutes total) Remove to wire racks. Serve warm.

PARMESAN PUFFS

Steps:

• Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360°F on thermometer.
• While oil heats, mix together cheese, flour, pepper, and salt in a bowl until combined well. Beat whites in another bowl with an electric mixer until they just hold stiff peaks. Fold in 1/2 cup cheese mixture to lighten, then fold in remaining cheese mixture gently but thoroughly.
• Drop about 8 teaspoons of batter, 1 teaspoon at a time, into oil and fry, turning occasionally, until balls of batter are puffed, crisp, and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain briefly. Make 3 more batches in same manner, returning oil to 360°F between batches. Serve immediately.

PARMESAN PUFFS WITH MARINARA

Steps:

• Heat oven to 375ºF. Grease cookie sheet.
• Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.
• Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
• Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.
• Make the Most of This Recipe.
• Do-Ahead Tip.
• You can prepare these puffs ahead. Cool puffs, wrap tightly and freeze. When ready to serve, place in muffin cups and heat in a 350ºF oven for 8 to 10 minutes or until hot.
• Variation.
• Add 1 tablespoon chopped fresh basil, oregano or parsley (or 1 teaspoon dried) to the flour to create Herbed Parmesan Puffs with Marinara.

PARMESAN PUFFS

Steps:

• Preheat the oven to 220ºC.
• Cut out rounds of pastry with a 5cm diameter pastry cutter, and place them on a baking tray lined with baking paper.
• Brush the rounds with the egg wash.
• Place 2 teaspoons of parmesan and a pinch of cayenne pepper or paprika on each round.
• Bake for 10 minutes or until puffed and golden brown.