Nothing but love for these little delights. Perfect for a dinner party or indulge yourself in their scrumptious flavor just for you. The choux pastry can be made ahead and frozen until ready to use. The make ahead quality makes this recipe work for me. I can throw together the pastry, enjoy a few puffs with dinner and freeze the rest for another meal. I think you'll love them.
Here's what you'll need.
1/2 cup all purpose flour (sifted)
1/2 tsp. salt
1/2 tsp. sugar
1/4 cup water
1/4 cup milk
2 eggs beaten
1/2 cup hard cheese of choice (I used Parmesan)
Beaten egg for glaze
Seeds of your choice ( I used poppy seeds. Sesame is a good choice as well)
* If you are planning to freeze these, do not brush with egg prior to freezing. Instead, take them straight from the freezer, brush with egg, top with seeds and bake them right away.
Preheat oven to 375 degrees.
Place the butter in a heavy bottom saucepan on medium heat. As the butter begins melting add the milk, water, sugar and salt. Bring to a boil. Add all of the flour at one time. Stirring constantly. Cook over low heat for about 1 to 2 minutes or until the dough forms a ball and leaves the sides of the pan.
Congrats! You just started some choux pastry dough.
Place the dough into a bowl and using a mixer, beat until cooled to lukewarm. Add the beaten eggs. Mix well. The dough will look sloppy but it'll come together. Add the cheese. Or also throw in some of your favorite herbs at this point. A tablespoon of chives would do nicely.
On a parchment lined baking sheet, make 8 gorgeous mounds of dough. Brush with the beaten egg and sprinkle with seeds. The seeds give a nice crunch.
Bake for 10 minutes, lower the oven temperature to 350 degrees and bake for an additional 25 -30 minutes.
Bake just two for you or double the recipe and bake sixteen for a crowd. It's up to you!
Happy New Year!
Here's what you'll need.
1/2 cup all purpose flour (sifted)
1/2 tsp. salt
1/2 tsp. sugar
1/4 cup water
1/4 cup milk
2 eggs beaten
1/2 cup hard cheese of choice (I used Parmesan)
Beaten egg for glaze
Seeds of your choice ( I used poppy seeds. Sesame is a good choice as well)
* If you are planning to freeze these, do not brush with egg prior to freezing. Instead, take them straight from the freezer, brush with egg, top with seeds and bake them right away.
Preheat oven to 375 degrees.
Place the butter in a heavy bottom saucepan on medium heat. As the butter begins melting add the milk, water, sugar and salt. Bring to a boil. Add all of the flour at one time. Stirring constantly. Cook over low heat for about 1 to 2 minutes or until the dough forms a ball and leaves the sides of the pan.
Congrats! You just started some choux pastry dough.
Place the dough into a bowl and using a mixer, beat until cooled to lukewarm. Add the beaten eggs. Mix well. The dough will look sloppy but it'll come together. Add the cheese. Or also throw in some of your favorite herbs at this point. A tablespoon of chives would do nicely.
On a parchment lined baking sheet, make 8 gorgeous mounds of dough. Brush with the beaten egg and sprinkle with seeds. The seeds give a nice crunch.
Bake for 10 minutes, lower the oven temperature to 350 degrees and bake for an additional 25 -30 minutes.
Bake just two for you or double the recipe and bake sixteen for a crowd. It's up to you!
Happy New Year!
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