How To Make Soup Puffs
Soup puffs are light and airy bites of pastry that are perfect additions to soup and great partners for rich broths and stocks.ap
Serves:
Ingredients
- ½cupwater
- 4tbspunsalted butter
- pinch salt
- ½cupall purpose flour,unbleached
- 2large eggs
Instructions
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Preheat the oven to 375 degrees F.
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Line a large baking sheet with parchment.
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Combine the water, butter, and salt in a 1-quart saucepan over medium heat and cook until the butter melts and the water boils.
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Immediately remove the pan from the heat and add the flour all at once.
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Beat vigorously with a wooden spoon to blend the mixture into a dough.
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Cook the dough, over medium heat, stirring constantly, until the water evaporates and the dough forms a thick mass that pulls away from the sides of the pan.
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Remove the pan from the heat and cool 5 minutes.
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Add 2 tablespoons of beaten egg to the dough and beat vigorously.
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Add the remaining egg, 2 tablespoons at a time, beating until it is incorporated.
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Place the dough in a pastry bag fitted with a star or plain tip and pipe small (5-inch diameter) dots onto the prepared baking sheet about 1 inch apart.
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Pull up on the dots while piping them out so they have a whimsical tip in the center.
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Bake the puffs for 15 to 20 minutes, until crisp and golden brown.
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Turn off the oven.
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Prick each puff with a skewer to release the steam and let dry in the oven 5 to 10 minutes.
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Store the puffs in an airtight container for up to 24 hours.
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The puffs can be frozen.
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To recrisp the puffs, reheat (or thaw and reheat) on a baking sheet in a 350-degree oven for about 5 minutes.
Nutrition
- Calories: 97.22kcal
- Fat: 7.02g
- Saturated Fat: 4.05g
- Trans Fat: 0.24g
- Monounsaturated Fat: 1.96g
- Polyunsaturated Fat: 0.49g
- Carbohydrates: 6.06g
- Fiber: 0.21g
- Sugar: 0.07g
- Protein: 2.44g
- Cholesterol: 61.77mg
- Sodium: 98.19mg
- Calcium: 10.37mg
- Potassium: 27.33mg
- Iron: 0.58mg
- Vitamin A: 68.56µg
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