{"id":1507,"date":"2017-09-06T13:00:08","date_gmt":"2017-09-06T18:00:08","guid":{"rendered":"https:\/\/www.nicholls.edu\/culinary\/?p=1507"},"modified":"2017-09-06T13:00:08","modified_gmt":"2017-09-06T18:00:08","slug":"cheesy-puffs-aka-profiteroles","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/cheesy-puffs-aka-profiteroles\/","title":{"rendered":"Cheesy puffs aka Profiteroles"},"content":{"rendered":"

Cheesy puffs aka Profiteroles<\/strong>
\nRecipe courtesy of Anne Kearney, 1998<\/strong><\/p>\n

Yields 30 pieces<\/strong>
\n1cup milk
\n1cup water or mild stock
\n6oz. butter
\n\u00bd tsp. salt
\n\u00bc tsp. white pepper
\n2 cups flour
\n2 oz. grated Gruyere
\n4-6 large eggs, room temperature<\/p>\n

In a medium saucepot, bring the milk, water, butter, salt and pepper to a boil.
\nPour the flour into the pot and stir with a wooden spoon, stir and cook until the dough begins
\nto pull away from the side of the pan and ball forms. Place the dough in the work bowl of
\nyour kitchen aid with the paddle attachment. Turn on low, adds the cheese. Mix slowly,
\nadding the eggs one at a time, allowing each egg the completely incorporate into the dough.
\nYou may or may not need all of the eggs. After you add 4 of the eggs, rub a little dough
\nbetween your thumb and index finger. When you gently pull your fingers apart the dough
\nshould pull in resilient strands, if it does, it has enough eggs. Place the dough into a large
\npastry bag fitted with a star tip. Pipe out into quarter or 50ct. sized rosettes onto a lined sheet
\ntray (1\u201d apart) and bake at 400 degrees for 30-40 minutes. I rotate top to bottom and front
\nto back in the oven during this time to promote even cooking. Pull one off of the tray, crack it
\nopen. It should be golden and crisp on the outside and the inside and it should be set. Not
\ndry inside but the dough should look set. Allow the tray to sit for 5-10 minutes before you
\nserve them once you remove them from the oven. If you are making the dough a day in
\nadvance divide the dough up into bullets. Be sure to pull the dough to tender 1-1 \u00bd hours
\nprior to needing to pipe it or you will have one heck of a job on your hands. If you intend to
\ncook them the day that the dough is made, go ahead and pipe them out onto the lined trays
\nand refrigerate until needed. Temper the trays for 30 minutes prior to baking.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cheesy puffs aka Profiteroles Recipe courtesy of Anne Kearney, 1998 Yields 30 pieces 1cup milk 1cup water or mild stock 6oz. butter \u00bd tsp. salt \u00bc tsp. white pepper 2 cups flour 2 oz. grated Gruyere 4-6 large eggs, room temperature In a medium saucepot, bring the milk, water, butter, salt and pepper to a […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1507","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nCheesy puffs aka Profiteroles - Chef John Folse Culinary Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/cheesy-puffs-aka-profiteroles\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheesy puffs aka Profiteroles - Chef John Folse Culinary Institute\" \/>\n<meta property=\"og:description\" content=\"Cheesy puffs aka Profiteroles Recipe courtesy of Anne Kearney, 1998 Yields 30 pieces 1cup milk 1cup water or mild stock 6oz. butter \u00bd tsp. salt \u00bc tsp. white pepper 2 cups flour 2 oz. grated Gruyere 4-6 large eggs, room temperature In a medium saucepot, bring the milk, water, butter, salt and pepper to a […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/cheesy-puffs-aka-profiteroles\/\" \/>\n<meta property=\"og:site_name\" content=\"Chef John Folse Culinary Institute\" \/>\n<meta property=\"article:published_time\" content=\"2017-09-06T18:00:08+00:00\" \/>\n<meta name=\"author\" content=\"ÐÓ°É´«Ã½ State\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"ÐÓ°É´«Ã½ State\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/cheesy-puffs-aka-profiteroles\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/cheesy-puffs-aka-profiteroles\/\"},\"author\":{\"name\":\"ÐÓ°É´«Ã½ State\",\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/#\/schema\/person\/073e094613b8d622621e55e100baecd3\"},\"headline\":\"Cheesy puffs aka Profiteroles\",\"datePublished\":\"2017-09-06T18:00:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/cheesy-puffs-aka-profiteroles\/\"},\"wordCount\":357,\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/cheesy-puffs-aka-profiteroles\/\",\"url\":\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/cheesy-puffs-aka-profiteroles\/\",\"name\":\"Cheesy puffs aka Profiteroles - 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