Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 1 tablespoon butter

  3. 1 tablespoon extra-virgin olive oil

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon cayenne pepper

  6. 1 cup all-purpose flour

  7. 2 large eggs

  8. 4 large egg whites, divided

  9. 3/4 cup plus 2 tablespoons freshly grated Asiago or Parmesan cheese, divided

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F. Lightly coat 2 baking sheets with cooking spray or line with parchment paper.

  2. Combine water, butter, oil, salt and cayenne in a medium saucepan; bring to a boil over medium heat. Remove from heat and add flour. Stir with a wooden spoon until it forms a smooth paste. Return the mixture to low heat and cook, stirring, for about 3 minutes, to dry the paste slightly. Remove from heat and cool for 2 minutes.

  3. Lightly whisk together whole eggs and 3 egg whites. Beat one quarter of the egg mixture into the flour paste with a wooden spoon until absorbed. Repeat with 3 more additions of the egg mixture, until the paste is smooth and glossy. Stir in 3/4 cup of the cheese.

  4. Drop 1-inch mounds 1 1/2 inches apart on the prepared baking sheets, using a pastry bag or spoon. Lightly beat the remaining egg white and brush it over each puff. Sprinkle with the remaining 2 tablespoons cheese. Bake, one sheet at a time, until the puffs are firm and well browned, 20 to 25 minutes. Serve warm.


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