The cheese puffs can be made up to 2 days in advance and stored at room temperature.
- 1 1/2 cups whole milk
- 8 tablespoons unsalted butter (1 stick)
- 1 tablespoon 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) Note: I substituted Romano cheese
- 1/2 cup finely grated Parmesan cheese (about 1 ounce)
- Heat the oven to 375°F and arrange racks in the upper and lower third. Line 2 baking sheets with silicone baking mats or parchment paper.
- Combine milk, butter, salt, and pepper in a medium saucepan and bring to a boil over medium heat. Reduce heat to low, add flour all at once, and stir vigorously until well incorporated. Cook, stirring constantly, until dough feels dry to the touch and is no longer sticking to the bottom of the pan, about 3 to 5 minutes. (The dough will form one large ball.)
- Transfer dough to a mixer fitted with a paddle attachment. Beat in eggs one at a time on medium-low speed, letting the first one completely incorporate before adding the next. Reserve 3 tablespoons of the shredded Manchego cheese. Add remaining Manchego and Parmesan cheese to dough and mix on low until incorporated.
- Drop tablespoon-size rounds of dough on the prepared baking sheets, about 1/2 inch apart. Evenly sprinkle reserved Manchego cheese over top. Bake, rotating the pans halfway through baking time. Bake until puffed and golden brown, about 30 to 35 minutes. Serve hot, warm, or at room temperature.
- I didn’t sprinkle cheese on the top. My Sweetheart and Sweet Grandson ate some with honey and some with pepper jam and both proclaimed them delicious. Luckily, I grabbed a few before they were gone! We really liked these cheese puffs!
- When I make them again, plan to put in some pepper flakes and top with an egg glaze.