Homemade cheese puffs are light, airy, buttery, and extra cheesy.
These fancy French pastries are easy to make (and even easier to eat). They’re perfect served as an appetizer or a side dish or even with a glass of wine.
I am excited to have partnered with Cabot Cheese to share this recipe!
What are Cheese Puffs?
Cheese puffs are a French pastry known as gougeres. The dough for these cheese puffs is a choux pastry and easy to make. This is similar to a dough you would use for cream puffs/eclairs. While cheese puffs are often made with Gruyere or Emmenthal cheese, we absolutely love the flavor of Cabot Seriously Sharp Cheddar in this recipe.
A choux pastry sounds difficult but it really is easy. In this dough, you will cook the butter and milk and then stir in the flour let it cook a little bit. Finally, add in the egg and cheese.
- Light & fluffy on the inside with a crispy exterior, these hand-held puffs are perfect as a side dish for soup, stew, or any saucy entrée!
- Kids and adults alike love the cheesy flavor Cabot Seriously Sharp Cheddar adds to these buttery bites.
- These cheese puffs are freezer-friendly. Just toss them in a freezer bag & thaw as needed!
Cheese Puffs Ingredients
CHEESE: Cheese is the main flavor of these puffs so it’s important to use a high quality cheese with great flavor like Cabot Seriously Sharp Cheddar. This cheese has been aged a minimum of 18 months and adds a bold nutty flavor. Finely shredding the cheese with the smaller side of a box grater ensures every bite is packed with cheddar flavor.
Cabot Seriously Sharp Cheddar is great in any recipe where you’d like a nice bold cheesy flavor (like Beer Cheese Soup). Cabot is a co-op of dairy farmers of New England and NY founded over 100 years ago (and they really do make the best cheddar)!
BASE: Milk (or water), butter, flour, and eggs are the base for perfect cheese puffs, but the key is in the preparation technique (don’t worry, it’s easy)! Milk can be replaced with water but we find a richer flavor with milk.
How to Make Cheese Puffs
- Boil milk, butter and seasonings per the recipe below. Reduce the heat, and stir in flour to make a dough. Cook until the dough holds together.
- Whisk in eggs & cheese. Place dough in a pastry bag.
- Pipe circles of dough on prepared pan & brush with egg.
- Bake per recipe below until browned & serve warm.
Storing Cheese Puffs
Keep cheese puffs in a zippered bag at room temperature for 4-5 days. Freeze cheese puffs in a zippered bag with the date labeled on the outside for up to 8 weeks.
Gently reheat in the oven at 350°F for about 8 minutes or until heated through.
More Cheesy Favorites
Did you make these Cheese Puffs? Be sure to leave a rating and a comment below!
Cheese Puffs
Homemade cheese puffs are light, airy, buttery, and extra cheesy.
Follow Spend with Pennies on Pinterest
Preheat oven to 425°F.
Line two large baking sheets with parchment paper.
In a medium saucepan, combine milk, butter, salt and cayenne pepper. Bring to a boil over medium heat.
Turn heat to low and add all of the flour at once. Stir until very smooth. Continue cooking and stirring until it forms a dough that doesn’t stick to the sides/bottom of the pot and is no longer sticky, about 2-3 minutes. Remove from heat and cool for 5 minutes.
While the flour mixture is cooling, completely whisk eggs in a separate bowl. Remove 2 tablespoons of the eggs for an egg wash and set aside.
Add the egg mixture to the dough a little bit at a time, stirring with a spoon after each addition. Once the eggs are completely incorporated, stir in the shredded cheese.
Place the mixture into a freezer bag or a piping bag and pipe into 1″ circles (about 3/4″ high) on the prepared baking sheet. With wet fingers, smooth the top of the mounds.
Whisk the reserved egg with 1 teaspoon water and brush over the puffs. Sprinkle with additional cheddar if desired.
Bake for 10 minutes at 425°F and then lower the temperature to 350°F and cook for 18-19 minutes or until they are puffed and browned.
Milk can be replaced with water (or half water) but we find a richer flavor with milk.
Cook the flour mixture until the dough pulls away from the pan. Ensure you continue stirring as it cooks at a low temperature. The dough should not be sticky to the touch.
Cool the flour mixture slightly before adding the egg and cheese.
Calories: 130, Carbohydrates: 7g, Protein: 5g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 153mg, Potassium: 55mg, Fiber: 1g, Sugar: 1g, Vitamin A: 342IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Appetizer, Bread, Side Dish, Snack
Cuisine American
0 Comments