Ingredients
-
3/4
-
6
-
3/4
-
3/4
-
1 1/2
-
4
-
1
-
-
-
-
-
-
-
-
Directions
Buttery Basil Parmesan Puffs, You’re guests will go bonkers over these! Basil and Parmesan, always a winning combination! You can make these up to a month in advance and freeze them, then take them directly to the oven from the freezer , Well, I don’t know what happened, but they turned out almost tasteless for all the goodies that were packed in them used the best Parmesan and basil fresh from my garden, but I ended up eating only 1/2 a puff Sorry, I wanted to like these so much!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Finely Chop Basil Leaves and Set Aside. |
|
2
Done
|
Preheat the Oven to 400. |
|
3
Done
|
Bring Water, Butter and Salt to a Rolling Boil in a Medium-Sized Saucepan. |
|
4
Done
|
When Butter Has Melted, Add Flour, All at Once, and Whisk Vigorously Over Medium Heat Until Mixture Forms a Smooth Thick Dough That Pulls Away from Sides of the Pan. |
|
5
Done
|
Transfer Dough to the Mixing Bowl of a Heavy-Duty Electric Mixer. |
|
6
Done
|
Using the Paddle Attachment, Beat Mixture on Medium Until Slightly Cool. |
|
7
Done
|
Add Basil and Mix Until Incorporated and Dough Is Bright Green. |
|
8
Done
|
Add Eggs, One at a Time, to Mixture and Beat Until Smooth. |
|
9
Done
|
Continue to Mix For One Minute. |
|
10
Done
|
Add Cheese and Proces Until Incorporated. |
|
11
Done
|
Line Two Cookie Sheets With Parchment Paper. |
|
12
Done
|
Drop Dough in Tablespoon Sized Balls on Cookie Sheets, Allowing About 1 Inch of Space Between Each. |
|
13
Done
|
Bake For 25 to 30 Minutes or Until Lightly Browned and Crisp. |
|
14
Done
|
Serve While Still Warm. |
|
15
Done
|
(dough May Be Piped Onto Cookie Sheet Using a Piping Bag and Plain Tip,#8 Or#9.) Plan Ahead: to Prepare Now and Bake Later, Unbaked Puffs Can Be Refrigerated For Up to Six Hours Before Baking, or Frozen on Cookie Sheets, Transfered to Freezer Bags or Containers and Baked Directly from Freezer. |
