Fluffy Herbed Appetizer Puffs with Parmesan and Fresh Herbs
These elegant choux pastry appetizer puffs combine the classic French technique with fresh herbs and Parmesan cheese for a sophisticated bite-sized treat. The airy, golden puffs have a crispy exterior that gives way to a tender, herb-flecked interior bursting with savory flavors from fresh chives and basil. Perfect for cocktail parties, holiday gatherings, or any occasion where you want to impress guests with restaurant-quality appetizers that are surprisingly achievable at home.
Ingredients
- ¾ cup water
- ¼ cup butter or margarine, cut up
- ½ teaspoon salt
- ¾ cup Gold Medal all-purpose flour
- 3 eggs
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh basil leaves, finely chopped
Instructions
- 1
Heat oven to 425°F and line 2 cookie sheets with parchment paper
- 2
In 2-quart saucepan, heat water, butter and salt to rolling boil over medium heat
- 3
When butter is melted, remove from heat and stir in flour all at once until blended
- 4
Return to medium heat and cook 1 to 1 1/2 minutes, stirring constantly, until dough forms a ball and leaves a slight film on side of pan
- 5
Remove from heat and stir in eggs one at a time, stirring until thoroughly mixed
- 6
Stir in Parmesan cheese, chives and basil
- 7
Drop by heaping teaspoonfuls 2 inches apart into 1 1/4-inch mounds on cookie sheets, making 30 mounds
- 8
Bake about 20 minutes or until golden brown and set
- 9
Remove from oven and make small slit in side of each puff with tip of sharp knife to allow steam to escape
- 10
Bake 5 to 8 minutes longer or until dry and firm
Tips
Make sure the water mixture reaches a full rolling boil before adding flour to ensure proper puff structure.
The dough should pull away from the sides of the pan and form a smooth ball when ready for eggs.
Adding the steam vent slits is crucial - without them, the puffs will collapse as they cool.
Good to Know
Store cooled puffs in airtight container at room temperature for up to 2 days. Recrisp in 350°F oven for 3-5 minutes before serving.
Puffs can be made up to 1 day ahead and stored at room temperature. Recrisp briefly in oven before serving.
Serve warm or at room temperature. Can be filled with cream cheese, chicken salad, or other savory fillings if desired.
Common Mistakes
Don't open oven door during first 20 minutes of baking to prevent collapse
Ensure eggs are fully incorporated to avoid dense, heavy puffs
Make steam vents immediately after first bake to prevent soggy puffs
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, bake completely and store at room temperature up to 2 days. Recrisp in 350°F oven for 3-5 minutes before serving to restore crispness.
What if my puffs don't rise properly?
Ensure your oven is fully preheated and don't open the door during baking. The dough should be smooth and eggs fully incorporated before baking.
Can I freeze these puffs?
Yes, freeze baked and cooled puffs for up to 3 months. Thaw and recrisp in 350°F oven for 5-7 minutes before serving.