Name: Cheese Puffs Recipe
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Cuisine: French
Ingredients: 1 cup milk or water; 1 stick unsalted butter (½ cup); ¼ teaspoon salt; ⅛ teaspoon cayenne pepper (optional); 1 cup all-purpose flour; 4 large eggs, room temperature; 1 cup finely shredded Cabot Seriously Sharp Cheddar cheese

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Why You’ll Love This Recipe

Rich Cheesy Flavor: The use of sharp cheddar cheese ensures each puff is bursting with savory goodness.
Light & Airy: These puffs have the perfect combination of a crispy exterior and a light, fluffy interior.
Versatile: Serve them as a snack, appetizer, or alongside soups and stews for a flavorful addition.
Make Ahead: You can freeze these puffs and bake them later, making them perfect for prepping in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup milk or water
1 stick unsalted butter (½ cup)
¼ teaspoon salt
⅛ teaspoon cayenne pepper (optional)
1 cup all-purpose flour
4 large eggs, room temperature
1 cup finely shredded Cabot Seriously Sharp Cheddar cheese

Directions

Preheat & Prepare: Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Cook the Dough: In a medium saucepan, combine the milk (or water), butter, salt, and cayenne pepper. Bring to a boil over medium heat. Once boiling, reduce the heat and stir in the flour all at once. Continue to cook and stir until the dough is smooth and no longer sticky, about 2-3 minutes. Remove from heat and let cool for 5 minutes.
Incorporate Eggs and Cheese: While the dough is cooling, whisk the eggs in a separate bowl. Remove 2 tablespoons of the eggs and set aside for an egg wash. Gradually stir the rest of the eggs into the dough, adding a little at a time, stirring well after each addition. Once the eggs are fully incorporated, stir in the shredded cheese.
Shape the Puffs: Transfer the dough into a piping bag or a freezer bag with the tip cut off. Pipe 1-inch circles (about ¾ inch high) onto the prepared baking sheets. Use wet fingers to smooth the tops of the mounds.
Bake: Brush the puffs with the reserved egg wash. Bake for 25-30 minutes, or until the cheese puffs are golden brown and puffed up. Serve warm.

Servings and Timing

Servings: 16 cheese puffs
Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes

Variations

Different Cheese: Swap the cheddar for Gruyère or Emmental for a different flavor profile.
Spicy Kick: Add more cayenne pepper for a spicier version of these cheese puffs.
Herbs: Incorporate fresh herbs like chives or thyme into the dough for added flavor.
Mini Size: Pipe smaller puffs for bite-sized snacks or appetizers.

Storage/Reheating

Storage: Store leftover cheese puffs in an airtight container at room temperature for up to 4-5 days.
Freezing: Freeze cheese puffs in a zippered bag for up to 8 weeks. Reheat by placing them in a 350°F oven for about 8 minutes or until heated through.

FAQs

Can I use a different type of cheese?

Yes! You can use other cheeses like Gruyère or Emmental if you prefer, though cheddar gives a rich flavor.

How do I know when the cheese puffs are done?

They should be golden brown on the outside and puffed up. A toothpick inserted into the center should come out clean.

Can I make these cheese puffs ahead of time?

Yes, you can make them ahead and freeze them. Bake them later when needed.

Can I use water instead of milk in the recipe?

Yes, you can use water instead of milk, but the flavor will be slightly less rich.

Can I add other ingredients to the cheese puffs?

Yes, you can add ingredients like garlic, herbs, or even bacon bits for extra flavor.

How do I prevent the puffs from deflating after baking?

Make sure you allow them to cool on the baking sheet before removing them to maintain their structure.

Can I make the dough in advance?

Yes, you can prepare the dough a few hours ahead of time and store it in the fridge until you’re ready to bake.

Can I make these puffs without a piping bag?

Yes, you can use a spoon to form the puffs on the baking sheet if you don’t have a piping bag.

What should I serve with these cheese puffs?

They pair wonderfully with soup, stew, or even as an appetizer with wine.

Why are my cheese puffs flat?

Flat puffs can be the result of not letting the dough cook enough on the stovetop or overmixing the eggs. Be sure to follow the recipe instructions carefully.

Conclusion

Cheese puffs are the perfect savory bite, combining the richness of cheese with the light, airy texture of a French pastry. Whether served as a side dish, appetizer, or snack, these cheesy delights will always impress. Make a batch for your next gathering or enjoy them as a delicious snack anytime!

Cheese Puffs Recipe

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These Homemade Cheese Puffs (Gougères) are light, airy, and packed with sharp cheddar cheese. Whether you serve them as an appetizer, snack, or side dish, they will impress your guests with their rich cheesy flavor and crispy texture. Easy to make and perfect for any occasion, these French pastries can be prepared ahead of time and frozen for later use.

Author: Amy
Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes
Yield: 16 cheese puffs
Category: Appetizer, Snack
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

1 cup milk or water

1 stick unsalted butter (½ cup)

¼ teaspoon salt

⅛ teaspoon cayenne pepper (optional)

1 cup all-purpose flour

4 large eggs, room temperature

1 cup finely shredded Cabot Seriously Sharp Cheddar cheese

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Instructions

Preheat & Prepare: Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Cook the Dough: In a medium saucepan, combine the milk (or water), butter, salt, and cayenne pepper. Bring to a boil over medium heat. Once boiling, reduce the heat and stir in the flour all at once. Continue to cook and stir until the dough is smooth and no longer sticky, about 2-3 minutes. Remove from heat and let cool for 5 minutes.
Incorporate Eggs and Cheese: While the dough is cooling, whisk the eggs in a separate bowl. Remove 2 tablespoons of the eggs and set aside for an egg wash. Gradually stir the rest of the eggs into the dough, adding a little at a time and stirring well after each addition. Once the eggs are fully incorporated, stir in the shredded cheese.
Shape the Puffs: Transfer the dough into a piping bag or a freezer bag with the tip cut off. Pipe 1-inch circles (about ¾ inch high) onto the prepared baking sheets. Use wet fingers to smooth the tops of the mounds.
Bake: Brush the puffs with the reserved egg wash. Bake for 25-30 minutes, or until the cheese puffs are golden brown and puffed up. Serve warm.