Light, airy, and irresistibly savory, these French-style cheese puffs get a Spanish twist with aged Manchego, Parmesan, and a touch of black pepper. They bake up beautifully golden and crisp on the outside with a tender, cheesy center — the kind of bite-sized nibble that disappears quickly at gatherings. Serve them warm from the oven or prep ahead for an easy, elegant appetizer.
INGREDIENTS
:
1 1/2 cups whole milk
8 tablespoons unsalted butter (1 stick)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
5 large eggs
1 cup shredded aged (3 to 6 months) Manchego cheese (about 3 ounces)
1/2 cup finely grated Parmesan cheese (about 1 ounce)
METHOD:
Heat oven to 375°F and place racks in the upper and lower thirds. Line two baking sheets with parchment or silicone baking mats.
In a medium saucepan, combine the milk, butter, salt, and pepper. Bring to a boil over medium heat. Reduce heat to low, add flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 3–5 minutes.
Transfer the dough to a stand mixer fitted with a paddle attachment. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Reserve 3 tablespoons of Manchego. Add remaining Manchego and Parmesan to the dough and mix on low speed until blended.
Drop tablespoon-sized mounds of dough onto the prepared baking sheets, leaving about 1/2 inch between each. A small cookie scoop works well. Sprinkle each puff with a pinch of the reserved Manchego.
Bake for 30–35 minutes, rotating pans halfway through, until puffed and deeply golden.
Serve warm, hot, or at room temperature.
Cheese puffs can be made up to 2 days ahead and stored at room temperature in an airtight container.
SERVING SUGGESTIONS:
- Perfect with sparkling wine, light reds, or dry sherry.
- Add to a holiday appetizer board with olives, Marcona almonds, and thinly sliced cured meats.
- Serve alongside roasted tomato soup or a bright arugula salad.
- For a party variation, mix a pinch of smoked paprika or Aleppo pepper into the reserved Manchego before sprinkling on top.
YIELD: About 60 cheese puffs
SOURCE: Adapted recipe by Aida Mollencamp
