Parmesan Puffs

‘Amazing cheesy rolls that are perfect as a starter or snacks’ – this is how we describe Parmesan Puffs. You can make just 2 Parmesan puffs  or 2 dozen times a month and never get tired of eating them. Below is an easy, but a scrumptious recipe to prepare the puffs.

If you are serving more than 2 to 3 people, consider doubling the ingredients.

This Paramesan Puffs recipe stores well. You can store it in a storage container and eat later, and it will still taste as delicious as freshly prepared.

Health Benefits

Each serving of Parmesan puffs has 650 calories, 43.2 g fat, 37.5 g carbohydrates, and 27.7 g protein. Due to the presence of milk and eggs, the dish is full of vitamins and other essentials that keep you healthy.

Ingredients

milk: 1/2 cup

margarine: 1/4 cup

Eggs: 2

grated parmesan cheese: 3/4 cup

Marinara sauce: 1 cup

all-purpose flour: 1/2 cup

How To Make Parmesan Puffs

1. Preheat the oven to 375 degrees F or 190 degrees C.
2. Slightly oil a medium baking sheet.
3. Take a medium-sized pan; pour down milk and margarine and let stay on medium-high heat till the mixture is bubbling.
4. Once it starts to boil, add flour and decrease heat to low. Rigorously blend until the mixture is thick enough to be framed into a ball.
5. Set away from heat.
6. Beat eggs into the blend until smooth and then blend in Parmesan cheddar.
7. Pour the dough by teaspoonfuls onto the readied heating sheet.
8. Cook in the preheated oven for 15 minutes, or until they are puffed and are a nice golden-brown color.
9. Serve warm along with hot marinara sauce to dip-in and devour.

Trivia

The first ever recipe of Parmesan puffs is in "The New Elegant But Easy Cookbook" by Marian Burros and Lois Levine (Simon and Schuster, 1997). The rendition in the later "101 Classic Cookbooks" did not give the amount of ingredients,

They are something you could be addicted to - and, as the first formula advertizes, "they vanish like soap bubbles."

The earliest form of Parmesan puffs is the regular cheese balls, also referred to as Gougere. The term particularly refers to savory choux pastries, but data from the 18^th and 19^th century shows that it was once an ‘umbrella-term’ for numerous dishes including some that only included cheese, eggs, and breadcrumbs.