Basil Parmesan Puffs Recipe
- 3/4 cup water
- 6 tablespoons butter, cubed
- 3/4 teaspoon salt
- 3/4 cup all-purpose flour
- 4 Eggland's Best Eggs
- 1 cup minced fresh basil
- 1 cup grated Parmesan cheese
- 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.
- 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.
Reviews for Basil Parmesan Puffs(6)
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Loved these! I used dried basil, just a couple of teaspoons and cheddar cheese instead!
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.
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. :]
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
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. :(