Ingredients for Baked Herb Puffs
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How to Make Baked Herb Puffs
- In a large saucepan, melt 1 cup (2 sticks) of butter over medium heat. Add 2 cups of water, 1 teaspoon of dry mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a rolling boil.
- Reduce heat to low. Add 4 cups of all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth ball forms and pulls away from the sides of the pan.
- Remove from heat and let the dough stand for 5 minutes.
- Add 4 large eggs one at a time, beating well with a wooden spoon or electric mixer after each addition until the batter is smooth and glossy.
- Stir in 1/2 cup chopped fresh parsley and 1/4 cup chopped green onions.
- Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper and lightly grease.
- Drop rounded tablespoons (approximately 2 tablespoons each) of the dough onto the prepared baking sheets, leaving about 2 inches between each puff.
- Bake for 18-20 minutes, or until the puffs are golden brown and puffed up.
- Carefully remove the baking sheets from the oven. Using a sharp knife, cut a small slit into the top of each puff to allow steam to escape.
- Return the baking sheets to the oven and bake for an additional 5 minutes.
- Remove the puffs from the oven and let them cool slightly on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
18g
Carbs
1g
