What makes them so perfect?
- and EASY to make.
- Can be made well ahead of event.
- Freezer Friendly!
- They are DELICIOUS little morsels!
I've made these several times. They are always a hit. Next time I will probably triple the recipe, and flash-freeze them so they are ready to go when we have guests.
Something else to try with them: slicing them in half and adding a slice of thin cheese and prusciotto or salami. I got this from my friends, Nikki & John, who made a similar appetizer. Their recipe called for the slicing and addition of the meat and cheese inside. They were tasty!
Herbed Puffs (San Francisco Encore)
Preheat oven to 400 degrees. Butter 2 baking sheets.
Combine in a saucepan, and bring to a boil.
2/3 C water
1/3 C + 2 TB milk
1 stick (4 oz) butter
1 tsp salt
1/4 tsp pepper
As soon as it boils, remove from heat and immediately pour in (all at once):
1 C flour
Using a wooden spoon, stir rapidly until all of the flour is incorporated and the mixture leaves the sides of the pan. Return to a low heat and cook for an additional minute.
Beat in, until the mixture is thick and smooth:
4 eggs, one at a time
4 oz. Gruyere cheese, grated
2 green onions, minced
1 TB minced parsley
1 tsp dried dill
Spoon the batter into 1 ½” mounds onto the prepared baking sheets.
pinch of salt
and brush over the tops of the puffs.
Bake 20-25 minutes or until nicely browned. Remove from the baking sheets and cool on wire racks.
These freeze well and can be reheated. (Since we had freezing temps, I did my flash freezing on the patio!)