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

Basil Parmesan Puffs Recipe

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 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

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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