• Line / prepare a baking sheet with parchment paper like you would usually do and set aside. NOTE: For this recipe, I used my Large bonMat from bon COOK placed on top of a large perforated baking sheet. Set aside.

PARMESAN PUFF PREPARATION

• In a mixing bowl, whisk the grated parmesan cheese together with the all-purpose flour and sea salt. Set aside.
  4 oz all-purpose flour, 1/8 tsp sea salt, 4.5 oz grated parmesan
  
• In a separate mixing bowl, using a handheld mixer, beat the softened butter together with the cream cheese until light and fluffy. About 2 minutes.
  4 oz butter, 2 oz cream cheese
  
• Scoop the parmesan mixture and beat until the dough comes together and does not stick to the sides of the bowl.
  
• Sprinkle some flour on your workspace and roll the dough into an 1/3 inch | 0.5 cm thickness.
  
• Continue to roll into an 8 inch x 9 inch square | 20 cm x 22 cm. Work on your angles as much as you can.

  NOTE: The dough is very easy to work with.

  Transfer it to your baking sheet and film to contact. Refregirate overnight for best results.
  

BAKE!

• Preheat oven to 375℉/190℃.
• Once the oven is pre-heated, take the dough out of the refrigerator.

  Using a cuter, cut about 24 rectangles ( 3 x 1 inch | 3 x 8 cm). Brush with the beaten egg.
  1 egg
  
• Sprinkle some poppy seeds and / or paprika on top.
  Poppy seeds and / or Paprika
  
• Bake for 10-12 minutes at 375℉/190℃. (Every oven heats differently, monitor your puffs from 8 minutes). It is ready when they have puffed up, and the top is lightly golden.
  
• These are best stored in a tin box up to 3 days.

  Enjoy with your favorite drink. Bon Appétit!