From Magic and Macaroons by Bailey Cates, these cheesy poofs are a unique and wonderful treat! When I read this recipe in Magic and Macaroons, I was intrigued by her description of crispy soft and airy addictive bread. This is her recipe, with my notes and photos to help you make them.
Course: Appetizer, bread, Snack
Standing mixer with paddle attachment highly recommended
1cupmilkWhole milk recommended, I used ½ cup half & half and ½ cup 2% milk.
1cupgrated Parmesan(I actually used ½ cup Parmesan + ½ cup Asiago)
Grate and combine the cheeses in a bowl and set aside.
Preheat oven to 450° (You will reduce the heat to 350° as soon as you put your baking sheets in to bake.)
Sift flour into your mixer bowl and stir in the salt.
Crack one egg into a small bowl, whisk with a fork and set aside.
Line 2 baking sheets with parchment. (Bake side by side or arrange your shelves to accommodate both pans.)
In a 2 quart sauce pan combine milk & oil. Bring to a boil while stirring. As soon as it comes to a boil remove from heat and dump the entire contents at once, into the mixing bowl.
Mix on medium speed until combined. This will be a white sticky mess.
Mix in one whisked egg at a time until combined.
Add in cheeses, 1/2 cup at a time, but quickly, just until combined. It will be a shiny, very sticky concoction!
Use two oiled spoons or an ice cream scoop to make about 15 evenly sized balls, about the size of a large egg, and place about an inch apart on the lined baking sheets.
Place both sheets in the oven and immediately turn heat down from 450° to 350° and bake for 25 minutes.
Once they are nicely browned and crusty if you tap one, they are done! Serve immediately!
I have made this recipe three times and while they are a bit hard to mix up, they always came out cheesy, poofy, and crispy! I tried a different recipe where you mix it all up in a blender without cooking and pour the batter into muffin tins. They just did not come out as crispy. I tried in a mini-popover pan. They were chewy and not crispy enough for me.Have you tried this recipe and do you have some tips to make them extra crispy?