• 30servings
  • 50minutes
  • 35calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup water

  2. 1/4 cup butter or margarine, cut up

  3. 1/2 teaspoon salt

  4. 3/4 cup Gold Medal® all-purpose flour

  5. 3 eggs

  6. 1/4 cup grated Parmesan cheese

  7. 2 tablespoons finely chopped fresh chives

  8. 2 tablespoons finely chopped fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. In 2-quart saucepan, heat water, butter and salt to rolling boil over medium heat. When butter is melted, remove from heat; stir in flour all at once until blended.

  2. Return to medium heat; cook 1 to 1 1/2 minutes, stirring constantly, until dough forms a ball and leaves a slight film on side of pan.

  3. Remove from heat; stir in eggs, one at a time, stirring until thoroughly mixed. Stir in Parmesan cheese, chives and basil. On cookie sheets, drop by heaping teaspoonfuls 2 inches apart into 1 1/4-inch mounds, making 30 mounds.

  4. Bake about 20 minutes or until golden brown and set. Remove from oven; with tip of sharp knife, make small slit in side of each puff to allow steam to escape. Bake 5 to 8 minutes longer or until dry and firm.


Send feedback