Parisian Pipe Poppers
These delightful mini cheese puffs are light, airy, and bursting with savory flavor. Made with classic choux pastry, they're whisked to perfection and baked until golden brown, transforming into a hollow, delicate shell. A perfect appetizer or snack for any gathering.
Directions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat, ensuring butter is fully melted.
- 3
Remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
- 4
Return the pan to medium-low heat and continue to stir the dough for 1-2 minutes to dry it out slightly; a thin film will form on the bottom of the pan.
- 5
Transfer the dough to a mixing bowl. Add one egg at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. Do not add the second egg until the first is completely mixed in.
- 6
Stir in the grated Gruyere cheese, black pepper, and cayenne pepper (if using).
- 7
Spoon the dough into a piping bag fitted with a large round tip (or use two spoons). Pipe small, walnut-sized mounds onto the prepared baking sheet, leaving about 1 inch between them.
- 8
In a small bowl, whisk together the milk and egg yolk for the egg wash. Lightly brush the tops of the piped dough with the egg wash.
- 9
Bake for 20-25 minutes, or until puffed, golden brown, and firm. Do not open the oven door during the first 15 minutes of baking.
- 10
Remove from oven and immediately poke a small hole in the side of each puff (this allows steam to escape and prevents them from collapsing).
- 11
Serve warm, as they are best enjoyed fresh out of the oven.