One of our favorite appetizers are these delightfully light cheesy dough poofs. This savory cousin of the cream puff is surprisingly easy to make and a great accompaniment to cocktails or meals.
- 1 cup milk
- 1 stick unsalted butter
- 1 tsp salt
- 1/8 tsp ground pepper
- 1 cup all-purpose flour
- 4 eggs
- 1/2 cup grated gruyere cheese
- 1/4 cup grated parmesan cheese
Preheat oven to 425 degrees. In a medium saucepan, stir together over medium heat milk, butter, salt and pepper until just before the milk boils. Dump the flour into the mixture and mix vigorously with a wooden spoon until it comes together. Cook on low heat for two minutes while stirring. The mixture will form into a ball and come away from the sides of the pan. Put the hot dough in a food processor and pulse in 4 eggs and grated gruyere and parmesan cheese until incorporated and dough is thick and smooth. Put the dough into a pastry bag or plastic bag with a corner cut off, and pipe onto a parchment lined baking sheet. We like our poofs about 1 inch in diameter. Use a wet finger to round out the tops. Brush tops with an egg wash and sprinkle grated cheese on top.
Bake for 15 minutes or until golden brown.