Crackers: Parmesan Poppy Seed Cheese Puffs
posted by Mimi Hiller 12-18-102 2:45 PM
Parmesan Poppy Seed Cheese Puffs
Makes about 50 puffs
1/2 cup water
1/2 cup milk (we used 2%)
6 tablespoons salted butter
1/2 teaspoon salt
1 teaspoon minced fresh garlic
1 cup flour
4 large eggs
3/4 cup grated, high-quality parmesan cheese
2 teaspoons poppy seeds
1 tablespoon grated, high-quality parmesan cheese
Place the water, milk, butter, salt and garlic in a heavy, medium-sized saucepan. Bring to a boil over medium-high heat.
All at once add flour and stir in quickly with a wooden spoon. Keep stirring-mixture will come away from the sides of the pan and become thick and stiff. Keep stirring and turning over for about 1 minute (you want to dry it out a bit).
Then transfer mixture to a mixing bowl and turn mixer on medium-high speed. Add 1 egg and as soon as egg is partially incorporated, increase mixer speed to high. Add remaining eggs ONE AT A TIME when the previous egg is well incorporated. Mixture should be smooth. Set mixture aside for 5 minutes and then stir in parmesan cheese. Let totally cool and then cover and refrigerate for 1 hour or up to 2 days before using.
When ready to bake, preheat oven to 400 degrees F. Line baking/cookie sheets with parchment paper. (If you don't have parchment, lightly pan-spray baking sheet and watch cheese puff bottoms closely to prevent over-browning.) Drop mixture in little balls by heaping teaspoonfuls. They should be the size of large marbles.
Then mix together the poppy seeds and parmesan for garnish. Sprinkle top of each dough ball with a little of the mixture.
Bake on upper rack of oven for about 22 - 25 minutes or until golden. Serve warm. You can make these a few hours in advance and reheat in a hot oven for a few minutes.
Copyright 2001 by Kathy Casey Food Studios
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