These fragrant little puffs are surprisingly easy to whip up, making them a great option for entertaining or if you're on bring-a-plate duty for a party.
- 1 tsp fresh dill, chopped
- 1 tsp fresh chives, chopped
- 1 tsp fresh parsley, chopped
- 1 tsp fennel seeds
- 1 tsp garlic powder
- ½ cup unsalted butter, cut into chunks
- ¼ tsp salt
- 1½ cups water
- 1½ cups flour
- 1 cup pecorino romano, grated
- 1 cup parmesan, grated
- 4 large eggs
- pinch of cayenne pepper, for topping
- extra shredded cheese, for topping
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 190°C (375°F).
2. Chop fresh herbs and put in bowl. Add fennel seeds and garlic powder to bowl.
3. Put butter in a pot on the stove. Add salt and water, and bring to a boil.
4. When boiling, add flour and stir constantly until dough pulls away from the sides of the pan.
5. Take off the heat and let cool slightly.
6. Add grated cheeses and herbs and stir to mix.
7. Add eggs and stir with gusto until eggs are incorporated.
8. Spoon dough onto a baking sheet lined with parchment paper, leaving room for expansion.
9. Top with a sprinkle of cayenne pepper and a bit of shredded cheese. Bake for 35 - 45 minutes or until golden.
10. Take out of the oven and allow to cool.