I found this recipe on another blog, Eggs on Sunday, and decided to give it a try. I used blue cheese, but it would be easy to substitute any kind of cheese that you might like.
- 1 cup of milk
- 1 stick of unsalted butter
- 1teaspoon kosher salt
- 1 cup unbleached all-purpose flour
- 5 large eggs, divided
- 1/2 cup of crumbled fresh blue cheese
- 1 tablespoons of herbs
- Preheat the oven to 375 and line two baking sheets with parchment of silpat.
- In a medium saucepan, combine butter, milk, and salt and bring to a boil.
- Remove pan from heat and add all of the flour. Whisk for a few minutes and then return to heat to dry out the paste a little bit.
- Remove from heat again, switch to a wooden spoon, and add 4 eggs – one at a time – stirring after each egg to make sure it is fully incorporated before adding the next. Stir in cheese and herbs.
- Pipe or drop by tablespoonful onto prepared baking sheets.
- Beat the remaining egg and brush the top of each puff. You can also sprinkle with a little extra cheese if you want.
- Bake each sheet, one at a time, for 10 minutes at 375. Reduce the heat to 350 and continue baking for another 5-10 minutes, until the tops are browning and the bread is puffed. Serve warm or cool completely and freeze.
While making the puffs, I had a kitchen first. I’m posting this as proof that not everything always works for me. I mean do you think Julia Childs got where she was without this little mishap every once in a while? Enjoy the photographic evidence.