Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup milk
- ¼-pound (1 stick) unsalted butter
- 1 teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- pinch nutmeg
- 1 cup all-purpose flour
- 4 extra-large eggs
- ½ cup grated gruyère, plus extra for sprinkling
- ¼ cup freshly grated Parmesan
- 1 egg beaten with 1 teaspoon water, for egg wash
Directions
Preheat the oven to 425°F.
Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded.
Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together.
Cook, stirring constantly, over low heat for 2 minutes.
The flour will begin to coat the bottom of the pan.
Dump the hot mixture into the bowl of a food processor fitted with the steel blade.
Immediately add the eggs, gruyère, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip.
Pipe in mounds 1¼ inches wide and ¾-inch high onto the baking sheets.
With a wet finger, lightly press down the swirl at the top of each puff (you can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers).
Brush the top of each puff lightly with egg wash and sprinkle with a pinch of gruyère.
Bake for 15 minutes, or until golden brown outside but still soft inside.
Category:Cathy's Recipes
Category:Cheese Appetizer Recipes
Category:Soufflé Recipes
Category:Gruyère Recipes
Category:Parmesan cheese Recipes