1 cup milk
1 stick unsalted butter
1 tsp salt
1/8 tsp black pepper
1 cup all-purpose flour
5 large eggs (or 4 extra-large)
1/2 cup grated Gruyère cheese
1/4 cup grated parmesan
1 egg, beaten with one tbsp water, for egg wash
Pre-heat oven to 425. Line 2 baking sheets with parchment paper, or use non-stick baking sheets.
NOTE! Have all ingredients prepared and measured before beginning this recipe – it comes together VERY QUICKLY.
In a medium saucepan, heat the milk, butter, salt and pepper over medium heat until scalded. Add the flour all at once, and stir vigorously with a spoon until dough comes together. Keep cooking and stirring for 2 minutes over low heat – it is normal for the flour to begin to coat the pan while you’re stirring.
Take the hot dough off the stove, and dump it into the bowl of a food processor fitted with the metal blade. Immediately add the eggs and both cheeses. Pulse until the eggs are incorporated, and the dough is shiny, smooth and thick.
Spoon the dough into a pastry bag fitted with a large round tip. Pipe in mounds the size of a quarter, and about 3/4 inch high. Use a wet finger to smooth the top. (You can also form them by scooping out with a spoon – think large, rounded tablespoons.)
Brush the top of each blob of dough with a little bit of egg wash.
Bake for 15 to 20 minutes, until golden.
This recipe makes about 36 to 40 puffs for me. They can be frozen after baking, and reheated in a 425 oven for 5 minutes. Do not thaw first…