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

Basil Parmesan Puffs Recipe

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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


  • 3/4 cup water
  • 6 tablespoons butter, cubed
  • 3/4 teaspoon salt
  • 3/4 cup 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.


  1. Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 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 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

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Reviewed Jan. 11, 2013

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

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."

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. :]"

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"

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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