Third visit to Dorie’s Cheese Puffer recipe, this time inspired by an ode from @seal to Chef Ludo. I used Boursin for the cheese, whisking it in with the egg and milk. I folded in some fresh chives at the end. I’m learning not to overbeat these things (gentle hand), and not to weigh them down with too many add-ins.
I’m a Boursin fan, and thought the flavor, while mild, was great. I do notice, however, that the fattier the cheese used the denser (and less eggy) the puffs.
