Panisse Puffs | Cook-the-Book-Fridays

This slack batter of flours (chickpea and all-purpose), eggs and milk goes into a little mold into a brazing hot oven and half an hour later, poof!, a dramatic rise and transformation that’s so cool to see. Most of the liquid has vaporized leaving behind a crispy doughy shell. These puffs don’t hang on to their tall and crispy shells for too long. Eat them while they’re still warm.

The batter is similar to that of a popover using approximately: 2 parts liquid to 1 part egg and 1 part flour. I made half of the recipe: chickpea flour (37 g), all-purpose flour (23 g), whole milk (125 ml), one egg plus a little more egg white, and seasoning. I don’t have the right equipment (a popover pan with 2 1/2-inch deep wells) to do justice to these amazing puffs. So I just did a small-batch trial run. Deployed a regular muffin pan fitted with tulip-shape paper liners. The extra height of the paper liners has done a good job in cradling the high-rising batter as it bakes.

Some tips:

  • Lavishly grease the preheated molds to avert any potential sticking issues.
  • Follow the sage advice: “Do not open the oven door while they are cooking.”
  • Err on the side of overbaking the puffs to completely dry out the interior.

Panisse puffs are easy to do and quick to bake. I’ll make these again. Perhaps with sprinklings of savory garnish of grated cheese to get these puffs really over the top.

Please visit Cook-the-book-fridays to see the comments and discussions on the puffs from the online group, whose members are working through each and every recipe in David Lebovitz’s My Paris Kitchen. You are welcome to join the group and cook along with us.

 

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7 Comments

  • Reply
    MARY H HIRSCH
    July 21, 2017 at 10:31 pm

    Agree with you totally. These were fun to make. So surprising that they poofed! You’re right about greasing enough so there is no sticking. I had a tiny problem with that. I made strips out of the leftovers, browned them in olive oil and salted them. Next time I am going to use the leftovers with cinnamon sugar. In fact, maybe I’ll do that tomorrow. I like your tulip baking cups. If serving the puff, it would be a nice presentation after baking in my mold. Thanks for the idea.

  • Reply
    MARY H HIRSCH
    July 21, 2017 at 11:03 pm

    Okay, Shirley, I will try again. I liked your tulip cup idea. I had a sticking problem although I greased my mold well. I will try spray the next time. Somehow I missed that David had suggested that. These were good, simple, and fun to make. I did not open the door while baking (but, in the spirit of full disclosure, I did turn on the oven light a time or two!)

  • Reply
    Mary Hirsch
    July 21, 2017 at 11:03 pm

    Okay, Shirley, I will try again. I liked your tulip cup idea. I had a sticking problem although I greased my mold well. I will try spray the next time. Somehow I missed that David had suggested that. These were good, simple, and fun to make. I did not open the door while baking (but, in the spirit of full disclosure, I did turn on the oven light a time or two!)

  • Reply
    Mardi (eat. live. travel. write.)
    July 22, 2017 at 1:54 am

    Yours are so pretty in those baking cups! Wondering if they stuck because I used a lot of oil to grease my tins and they still stuck a tiny bit.. But it they come out of muffin tin liners easily I;ll use that next time!

  • Reply
    Shirley@EverOpenSauce
    July 22, 2017 at 9:37 am

    Yes, they stuck. I did not grease the liners at all. I’d make sure I won’t forget to do that next time. The tips are to focus my attention on what not to forget!

  • Reply
    Chez Nana
    July 22, 2017 at 11:01 am

    Your puffs turned out great. I love the tulip cup, makes it so festive. These were really good and I am definitely going to make them again.

  • Reply
    Emily
    July 23, 2017 at 10:52 pm

    I like your results with this recipe! Those tulip cups are so cute, and so many colors and patterns to choose from! Went through my collection of pans, and I think I found the tins I am going to use when I eventually make these… either quite soon or…. So far three recipes to catch up on!

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