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Basil Parmesan Puffs Recipe
Basil Parmesan Puffs Recipe photo by Taste of Home

Basil Parmesan Puffs Recipe

Read Reviews (6)
4 6
Publisher Photo
These cute little bites are ideal served with soup, salads, pasta and so much more! Minced fresh basil lends a burst of flavor. Amber McKinley - Punta Gorda, Florida
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch
MAKES:27 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch
MAKES: 27 servings

Ingredients

  • 3/4 cup water
  • 6 tablespoons butter, cubed
  • 3/4 teaspoon salt
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 4 eggs
  • 1 cup minced fresh basil
  • 1 cup grated Parmesan cheese

Nutritional Facts

1 puff equals 59 calories, 4 g fat (2 g saturated fat), 41 mg cholesterol, 139 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 fat.

Directions

  1. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in basil and cheese.
  2. Drop by rounded tablespoonfuls 1 in. apart onto greased baking sheets. Bake at 400° for 18-20 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 2 dozen.
Originally published as Basil Parmesan Puffs in Simple & Delicious September/October 2009, p60

Nutritional Facts

1 puff equals 59 calories, 4 g fat (2 g saturated fat), 41 mg cholesterol, 139 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 fat.

Reviews for Basil Parmesan Puffs(6)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 11, 2013

Loved these! I used dried basil, just a couple of teaspoons and cheddar cheese instead!

MY REVIEW
Reviewed Apr. 30, 2011

I used dried basil (and reduced it by 1/3rd as per fresh to dried herb conversion rates), but the dough was green and MUCH TOO basil-ly. If I was to make again, I would halve the basil.

Mine spread out too; nothing like the Pate a Choux dough is supposed to cook up (like with cream puffs or eclairs). I think it has too much liquid in it or the 5 minute rest time relaxes the gluten too much to set up during the cooking time.

I also used shredded (not grated) Parmesan, and I think that contributed to the gummy nature of the filling.

MY REVIEW
Reviewed Apr. 23, 2011

They tasted good, and I did use less basil than called-for. Though mine spread out & were flat but I think it was because I over-boiled on the first part. Tragic, but still tasty!! My family loved them with tomato soup. :]

MY REVIEW
Reviewed Mar. 25, 2010

We have reviewed this recipe and confirmed that 1 cup of minced basil is correct and the way we tested the recipe. Once fresh herbs are minced, they should just be loosely spooned into the measuring cup; not packed.

Taste of Home Test Kitchen

MY REVIEW
Reviewed Mar. 22, 2010

I think 1 Cup Basil may actually be a typo. The dough is green. Since my boyfriend is a novice chef, he followed the recipe to the tee. Really depressing. :(

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