Parmesan Cheese Puffs

This was by far the most requested recipe from the housewarming, it’s adapted from “The Cheese Lover’s Cookbook and Guide” by Paula Lambert.

1/2 c milk
4 T unsalted butter
1/2 c flour
1/2 tsp dry mustard
1/4 tsp salt
1/8 tsp pepper
4 large eggs
5 oz parmesan cheese, grated (about 1 1/4 c)

Preheat the oven to 400 F, and line a baking sheet with parchment or grease with butter (don’t rely on the nonstick properties of any bakeware, they will stick).

Mix milk and butter over med-high heat and bring to a boil. Sift flour, mustard, salt and pepper together. When the milk boils, remove from heat and add dry mixture. Stir until the dry mixture is completely absorbed, put the pan back on the stove and stir for another 1-2 minutes until the dough pulls away from the sides of the pan. Remove from heat again and add three of the eggs, one at a time, beating with a whisk until well incorporated. Stir in 1 cup of the cheese.

Beat the remaing egg to use in an egg wash and set aside. Drop the dough by tablespoonfuls onto the baking sheet, brush with the egg wash and sprinkle with remaining cheese.

Bake for 15 to 20 minutes.

I should note for people who were at the housewarming, these usually puff up more than the ones I made for you, I didn’t whip enough air into the eggs I suspect as well as making them a little larger than a tablespoonful (theoretically the recipe turns out nearly 2 dozen)–it’d been ages since I’d made them though, alas.