Parmesan Puffs

Parmesan puffs, parmesan puffs, parmesan puffs! Warning: these are highly addicting and you will not be able to stop at just one! All will power goes out the window when it comes to these bad boys! Lobster made dinner the other night and served these miniature marvels as our appetizer. They were so delicious, I asked him where he bought them from? To my surprise, he made them from SCRATCH! Yes ladies, the Lobster can bake too. What a wonderful hubby! Okay, I'll stop being disgusting now.

These parmesan puffs are quite similar to the gougeres I've made in the past, but I think they're even better! With the gougeres the cheese flavor is a bit milder since the inside is hollow, but with these babies, they're denser so there's delicious cheesy-ness (is that a word?) all over. Both would serve as a great appetizer, it just depends on the theme of your party. Parmesan puffs: barbecue. Gougeres: cocktail party. Heck.....mix and match and serve them both, 'cuz who wouldn't want to eat a delicious ball of cheese! Enjoy!

Parmesan Puffs

Serves 4

Adapted from All Recipes

  • 1/2 cup milk
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 1/2 cup grated Parmesan cheese
  • 1 cup marinara sauce


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
  2. In a medium saucepan, bring milk and butter to boil over medium high heat. Stir in flour and reduce heat to low. Vigorously stir until thick enough to form into a ball. Remove from heat.
  3. Beat eggs into the mixture until smooth. Stir in Parmesan cheese.
  4. Drop the dough by rounded teaspoonfuls onto the prepared baking sheet. Bake in the preheated oven 15 minutes, or until puffed and golden brown. Serve warm with warmed marinara sauce for dipping.

Note: Lobster would suggest to use less butter then the original amount