1 1/3 cups milk
2 2/3 cups water
1 tablespoon salt
1 tablespoon pepper
2 cups unsalted butter
4 cups all purpose flour
20 California Fresh Eggs
OR
35 ounces liquid or frozen whole egg product
4 cups Parmesan cheese, grated
Servings: 24
1. Preheat oven to 375 degrees F.
2. Place milk, water, salt, pepper and butter together in large saucepan over high heat and bring to a boil.
3. Remove from heat and stir in flour.
4. Beat in 18 eggs, one at a time, reserving two eggs for glaze.
5. Stir in cheese. (Steps 3 through 5 may be done in a food processor).
6. Sprinkle a few drops of water over surface of prepared baking sheets. Deposit spoonfuls of batter about one inch apart onto sheets. Brush with beaten reserved eggs to glaze. Bake for 20 to 25 minutes until puffed and brown.
Servings: 24
2 2/3 cups water
1 tablespoon salt
1 tablespoon pepper
2 cups unsalted butter
4 cups all purpose flour
20 California Fresh Eggs
OR
35 ounces liquid or frozen whole egg product
4 cups Parmesan cheese, grated
Servings: 24
1. Preheat oven to 375 degrees F.
2. Place milk, water, salt, pepper and butter together in large saucepan over high heat and bring to a boil.
3. Remove from heat and stir in flour.
4. Beat in 18 eggs, one at a time, reserving two eggs for glaze.
5. Stir in cheese. (Steps 3 through 5 may be done in a food processor).
6. Sprinkle a few drops of water over surface of prepared baking sheets. Deposit spoonfuls of batter about one inch apart onto sheets. Brush with beaten reserved eggs to glaze. Bake for 20 to 25 minutes until puffed and brown.
Servings: 24
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