rosemary cheese puffs

[verbicide]

This is from a cookbook that I really like, quite a lot. It's called Star Palate: Celebrity Cookbook for a Cure. It has recipes from various celebrities and the proceeds from the sale of the book go directly to The Breast Cancer Research Foundation in New York and The Marsha Rivkin Center for Ovarian Cancer Research in Seattle. Everything I've made from it so far has been a big hit.

Makes about 50 puffs (though I always end up with about 36--probably making them too big)

Ingredients 1/2 cup water 1/2 cup whole milk 6 tablespoons butter 1 tablespoon finely minced fresh rosemary 1/2 teaspoon salt 1 tablespoon minced garlic 1 cup flour 4 large eggs 3/4 cup grated, high-quality Parmesan cheese

Directions Place the water, milk, butter, rosemary, salt, and garlic in a heavy, medium-sized saucepan. Bring to a boil over medium-high heat. All at once, add the flour and stir in quickly with a wooden spoon. Keep stirring--mixture will come away from the sides of the pan and become thick and stiff. Keep stirring and turning over for about 1 minute. (You want to dry the mixture out a bit.) Transfer the mixture to a mixing bowl and, with a handheld or standing mixer, mix on medium-high speed. Add 1 egg. As soon as egg is partially incorporated, increase mixer speed to high. Add remaining eggs ONE AT A TIME when each previous egg is well incorporated. Mixture should be smooth. Mix in the Parmesan. Preheat oven to 400F. Line baking sheets with parchment paper. You will need 2 or 3 baking sheets or work in batches. (If you don't have parchment, lightly spray baking sheets with nonstick vegetable spray and watch the cheese puff bottons closely to prevent over-browning.) Drop mixture by heaping teaspoonfuls--they should be the size of large marbles--onto parchment; or you can pipe it from a large piping bag fitted with a large plain tip. Bake on upper rack of oven for 22 to 25 minutes, or until puffs are golden. Serve warm. If you're short of baking sheets, have more balls ready on sheets of parchment. When a batch of puffs is done, remove the baking sheet from the oven, pull off the parchment filled with cooked puffs, and quickly add the next parchment sheet of balls.

Comments

[archaica.livejournal.com]

Yeah, I'd like some cheesy puffs!

Mmm, sounds yummy.

[verbicide.livejournal.com]

They're pretty good!

[coffeeinhell.livejournal.com]

So, glancing over the recipe, this is essentialy pate choux with cheese and rosemary? Interesting. I think I'd like to try that!

[verbicide.livejournal.com]

I've never heard of pate choux, so I can't speak to that. But they are very, very good!

[verbicide.livejournal.com]

I love Google: "Pate a choux is the basic dough used to make eclairs, profiteroles and cream puffs. It can also be used to make filled savory appetizers and cheese puffs." (From here (http://frenchfood.about.com/cs/dessertcoffee/a/pateachoux.htm).)

Ahhhh.

[coffeeinhell.livejournal.com]

I'm all about showing off my big brain, you know.

[verbicide.livejournal.com]

It's so weird. Lately, my life is peppered with French cooking terms! Jeff introduced me to the concept of mirepoix on Friday. And I had to look that up, too.

I want to take a classic French cooking class now.

[rolypolypony.livejournal.com]

Ohhhh - those look SO good!!

Maybe I can make them for Easter...

[verbicide.livejournal.com]

If you do--let me know how you like them!

[euphrasie.livejournal.com]

How integral do you think flour is? Would it work to put in a cup of grated parmesan instead?

[verbicide.livejournal.com]

You know, I've never substituted cheese for flour before... but I would think the flour is pretty integral. But I could be totally wrong.

[brabble.livejournal.com]

Dear god those sound good.

[verbicide.livejournal.com]

Dude. You had some at that party thing!