Harvest Cream Puffs
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
30 cheese puffs
ingredients
- 1 cup water
- 1⁄2 cup butter
- 1⁄8 teaspoon fresh ground black pepper
- 1 cup flour
- 4 eggs
- 1 3⁄4 1 3/4 cups parmesan cheese or 1 3/4 cups romano cheese, divided
directions
- Preheat oven to 375°; lightly grease 2 baking sheets.
- Put a 2-3 quart saucepan over high heat and bring the water, butter and pepper to a boil; when butter has melted, reduce heat to low.
- Add the flour all at once and cook, stirring vigorously, until the mixture forms a ball and leaves the side of the pan; add eggs one at a time and beat vigorously until the mixture is smooth and glossy; stir in 1 1/2 cups of the cheese and blend well.
- Drop by scant measuring tablespoon onto baking sheets; the puffs will double in size so allow 2" between them; lightly press a bit of the remaining 1/4 cup cheese onto the top of each mound.
- Bake until evenly browned, about 25-30 minutes; remove from the oven, reduce the heat to 300°; prick each puff twice with a toothpick to allow the release of steam and the inside to dry out; return to the oven for 5 minutes.
- Cool on a wire rack; serve at room temperature or reheat and recrisp in a 350° oven for 5 minutes.
- Store in a tightly covered container at room temperature for 1-2 days only; may be frozen up to 1 month, thaw several hours in refrigerator and refresh in 350° oven for 5 minutes.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.