Black Pepper–Manchego Cheese Puffs

Black Pepper–Manchego Cheese Puffs
75 min.
60
43kcal

Suggestions


Indulge in the delightful flavors of our Black Pepper–Manchego Cheese Puffs, a perfect addition to any gathering or a cozy night in. These savory bites are not just a treat for the taste buds; they are a celebration of rich, cheesy goodness combined with a hint of spice from freshly ground black pepper. With a light and airy texture, each puff is a testament to the magic of choux pastry, making them an irresistible starter or snack.

Imagine the aroma wafting through your kitchen as you prepare these delectable morsels, which are sure to impress your guests. The combination of aged Manchego and Parmesan cheeses creates a depth of flavor that pairs beautifully with the buttery, flaky pastry. Whether served hot from the oven or at room temperature, these cheese puffs are versatile enough to suit any occasion, from elegant antipasti platters to casual get-togethers.

With a preparation time of just 75 minutes and yielding 60 delightful servings, these Black Pepper–Manchego Cheese Puffs are not only delicious but also practical for entertaining. So gather your ingredients, preheat your oven, and get ready to elevate your appetizer game with this scrumptious recipe that will leave everyone asking for more!

Ingredients

  • teaspoon pepper black freshly ground
  • large eggs 
  • 1.5 cups flour all-purpose
  • tablespoon kosher salt 
  • ounces manchego cheese shredded (3 to 6 months)
  • ounce parmesan cheese finely grated
  • tablespoons butter unsalted (1 stick)
  • 1.5 cups milk whole

Equipment

  • frying pan
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • blender

Directions

  1. Heat the oven to 375°F and arrange racks in the upper and lower third. Line 2 baking sheets with silicone baking mats or parchment paper.
  2. Combine milk, butter, salt, and pepper in a medium saucepan and bring to a boil over medium heat. Reduce heat to low, add flour all at once, and stir vigorously until well incorporated. Cook, stirring constantly, until dough feels dry to the touch and is no longer sticking to the bottom of the pan, about 3 to 5 minutes. (The dough will form one large ball.)
  3. Transfer dough to a mixer fitted with a paddle attachment. Beat in eggs one at a time on medium-low speed, letting the first one completely incorporate before adding the next. Reserve 3 tablespoons of the shredded Manchego cheese.
  4. Add remaining Manchego and Parmesan cheese to dough and mix on low until incorporated.Drop tablespoon-size rounds of dough on the prepared baking sheets, about 1/2 inch apart. Evenly sprinkle reserved Manchego cheese over top.
  5. Bake, rotating halfway through baking time, until puffed and golden brown, about 30 to 35 minutes.
  6. Serve hot, warm, or at room temperature.

Nutrition Facts

Calories43kcal
Protein14.75%
Fat58.99%
Carbs26.26%

Properties

Glycemic Index
2.42
Glycemic Load
1.84
Inflammation Score
-1
Nutrition Score
1.2508695786414%

Nutrients percent of daily need

Calories:42.53kcal
2.13%
Fat:2.78g
4.27%
Saturated Fat:1.64g
10.22%
Carbohydrates:2.78g
0.93%
Net Carbohydrates:2.69g
0.98%
Sugar:0.32g
0.35%
Cholesterol:22.17mg
7.39%
Sodium:141.66mg
6.16%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.56g
3.12%
Selenium:2.64µg
3.77%
Calcium:30.32mg
3.03%
Vitamin B2:0.05mg
2.66%
Phosphorus:21.28mg
2.13%
Vitamin B1:0.03mg
1.99%
Folate:7.77µg
1.94%
Vitamin A:91.1IU
1.82%
Manganese:0.03mg
1.39%
Vitamin B12:0.08µg
1.33%
Iron:0.22mg
1.25%
Vitamin D:0.18µg
1.21%
Vitamin B5:0.1mg
1.04%
Source:Chow