Egg by Michael Ruhlman

Author:Michael Ruhlman
Language: eng
Format: epub
Tags: Cooking / Specific Ingredients / General, Cooking / Courses & Dishes / Breakfast, Cooking / Specific Ingredients / Dairy, Cooking / Methods / Baking, Cooking / Methods / General
Publisher: Little, Brown and Company
Published: 2014-04-07T16:00:00+00:00

To get maximum rise, transfer the paste to a standing mixer fitted with the paddle attachment, and paddle on medium-high, adding one egg at a time. Or, leaving the paste in the saucepan, stir in the eggs one at a time with a wooden spoon, vigorously, till incorporated. Add the Gruyère and half the Parmigiano and paddle or stir till incorporated.

Transfer the mixture to a pastry bag fitted with a ½-inch/1.25-centimeter straight tip (or use a sturdy plastic bag, cutting a ½-inch/1.25-centimeter hole at the corner). Pipe out 1½-inch/4-centimeter orbs of paste onto the prepared baking sheet, leaving an inch or two between them. With a wet finger tap down any tips that you may have left from the piping. Sprinkle each orb with a little of the remaining Parmigiano. (The raw puffs can be frozen like this, then dumped into a plastic bag and stored in the freezer for up to a month. You may want to add more cheese before baking.) Slide the baking sheet into the oven.

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