If you have been on the hunt for a delightful snack that is both airy and packed with cheesy goodness, this Cheese Puffs Recipe will absolutely steal your heart. These homemade cheese puffs are irresistibly light, boasting a buttery richness combined with the sharp tang of Cabot Seriously Sharp Cheddar. Whether you’re entertaining guests or simply craving a warm, fresh-from-the-oven treat, this recipe brings a playful twist to classic cheesy snacks that melt in your mouth with every bite.
Ingredients You’ll Need
Crafting these heavenly cheese puffs starts with a handful of simple ingredients, each thoughtfully chosen to build flavor, texture, and depth. From creamy butter for richness to the sharp cheddar that gives these puffs their unforgettable zing, every component plays a starring role.
- 1 cup milk or water: Milk adds creaminess while water can lighten the base, choose based on your preference.
- 1 stick butter unsalted (½ cup): Essential for that buttery aroma and luscious mouthfeel.
- ¼ teaspoon salt: Enhances all the flavors with just the right touch of seasoning.
- ⅛ teaspoon cayenne pepper (optional): A subtle kick to brighten the flavor profile.
- 1 cup all-purpose flour: Forms the foundation, giving structure to the puffs.
- 4 large eggs (room temperature): Adds airiness and helps bind the dough together.
- 1 cup Cabot Seriously Sharp Cheddar, finely shredded: The star ingredient that delivers a robust, tangy cheese punch.
How to Make Cheese Puffs Recipe
Step 1: Prepare the Base Dough
Start by preheating your oven to 425°F and lining two large baking sheets with parchment paper to ensure easy cleanup. In a medium saucepan, combine milk, butter, salt, and optional cayenne pepper. Bring this mix to a gentle boil, just enough to melt the butter and infuse the flavors.
Step 2: Create the Dough
Once boiling, reduce the heat to low and add all the flour at once, stirring continuously. You’ll want to keep stirring until the dough pulls away from the pan and becomes smooth and non-sticky — about 2 to 3 minutes. This careful cooking develops that dough’s elasticity, essential for the perfect puff.
Step 3: Cool and Incorporate Eggs
Remove the dough from the heat and let it cool for about 5 minutes. Meanwhile, whisk the eggs fully in a separate bowl. Set aside 2 tablespoons of the whisked eggs for brushing later. Then, add the remaining eggs to the cooled dough gradually, stirring well after each addition to fully integrate them, creating a glossy, elastic batter.
Step 4: Add the Cheddar Cheese
Next, gently fold in the finely shredded Cabot Seriously Sharp Cheddar. Incorporating the cheese at this stage ensures each puff bursts with that rich, savory flavor when baked.
Step 5: Shape and Bake the Puffs
Transfer your dough into a piping bag or a sturdy freezer bag and pipe 1-inch circles onto your prepared baking sheets. Use wet fingers to smooth the tops gently. Brush the reserved egg wash over each puff and add a sprinkle of extra cheddar cheese if you like them extra cheesy. Bake at 425°F for 10 minutes, then reduce the temperature to 350°F and bake for an additional 18–19 minutes until golden and puffed up beautifully.
How to Serve Cheese Puffs Recipe
Garnishes
Cheese puffs are charming on their own, but sprinkling fresh herbs like chopped chives or thyme can add a lovely pop of color and a subtle fresh note. A light dusting of smoked paprika or extra sharp grated cheddar before baking can also enhance their visual appeal and flavor dimension.
Side Dishes
These airy puffs pair wonderfully with a crisp green salad or a chilled tomato soup, offering a refreshing balance to the rich, cheesy texture. They also complement hearty stews and creamy dips, adding a bit of texture and a savory bite to the meal.
Creative Ways to Present
For a festive touch, arrange the cheese puffs in a pyramid or ring shape on a decorative platter. You can even serve them alongside small bowls of flavored butters or gourmet mustard spreads to elevate the experience and invite guests to make each bite uniquely theirs.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for a day or in the fridge for up to two days. However, their magic is best enjoyed fresh, when warm and puffed up.
Freezing
You can freeze baked cheese puffs once completely cooled. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. Freeze for up to one month to preserve their flavor and texture.
Reheating
Reheat frozen or refrigerated cheese puffs in a preheated oven at 350°F for about 5–7 minutes. This method restores their crisp exterior and fluffy interior much better than microwaving.
FAQs
Can I use a different type of cheese in the Cheese Puffs Recipe?
Absolutely! While sharp cheddar delivers classic flavor, you can experiment with Gruyère, Parmesan, or even a spicy pepper jack to customize your cheese puffs to your taste.
Why do the cheese puffs sometimes flatten after baking?
Flattening typically happens if the dough is too wet or if the eggs aren’t fully incorporated to provide structure. Make sure to cook the flour mixture until it pulls away from the pot and cool slightly before adding eggs slowly.
Is it okay to substitute water for milk in the recipe?
Yes, water works as a substitute and will still give you the puff; however, milk enriches the flavor and creates a creamier texture, so it’s worth using if you have it on hand.
Can I prepare the dough ahead of time?
You can prepare the dough up to the point before baking and store it in the refrigerator for a few hours. Just let it come back to room temperature before piping and baking for best results.
How do I make the cheese puffs extra cheesy on top?
Brush the puffs with egg wash, then sprinkle additional finely shredded sharp cheddar over the top before baking. It will melt and form a delicious cheesy crust that will impress everyone.
Final Thoughts
There’s something truly joyful about biting into a warm, golden cheese puff that’s both airy and bursting with rich cheddar flavor. This Cheese Puffs Recipe is a keeper for anyone who loves a simple yet elegant snack that always delivers on flavor and texture. I encourage you to give it a try and watch your family and friends fall in love bite after bite!
PrintCheese Puffs Recipe
These homemade cheese puffs are light, airy, and buttery with a rich, sharp cheddar flavor. Perfectly crisp on the outside and tender on the inside, they make a wonderful savory snack or appetizer. Made with a simple pâte à choux dough enriched with sharp cheddar cheese, these cheese puffs are easy to prepare and bake to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 16 cheese puffs
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Liquid and Fat
- 1 cup milk or water
- 1 stick unsalted butter (½ cup)
Dry Ingredients
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper (optional)
- 1 cup all-purpose flour
Eggs and Cheese
- 4 large eggs, room temperature
- 1 cup Cabot Seriously Sharp Cheddar, finely shredded
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Liquid Ingredients: In a medium saucepan, combine the milk (or water), unsalted butter, salt, and optional cayenne pepper. Heat over medium heat and bring the mixture to a boil.
- Add Flour and Cook Dough: Reduce heat to low. Add all the flour at once to the boiling mixture and stir vigorously until the mixture is smooth and forms a dough that pulls away from the sides and bottom of the pan, about 2-3 minutes. The dough should not be sticky to the touch. Remove the pan from heat and let it cool for 5 minutes.
- Prepare Eggs: While the dough cools, whisk the 4 eggs in a separate bowl until fully combined. Set aside 2 tablespoons of this beaten egg separately for an egg wash later.
- Incorporate Eggs into Dough: Gradually add the beaten eggs to the dough, adding a little at a time and stirring well after each addition. Continue until all eggs are fully incorporated, yielding a smooth and slightly sticky batter.
- Add Cheese: Fold the finely shredded sharp cheddar cheese into the dough until evenly mixed.
- Pipe the Puffs: Transfer the dough into a piping bag or a resealable freezer bag with the tip cut off. Pipe 1-inch diameter circles (about ¾ inch high) onto the prepared baking sheets, spacing them well apart. With damp fingers, gently smooth the tops of the rounds for an even surface.
- Apply Egg Wash and Optional Topping: Whisk the reserved 2 tablespoons of egg with 1 teaspoon of water and brush the tops of the puffs. Optionally, sprinkle additional shredded cheddar on top for extra cheese flavor and a golden finish.
- Bake: Bake the cheese puffs at 425°F for 10 minutes. Then reduce the oven temperature to 350°F and continue baking for another 18-19 minutes, or until the puffs are fully puffed up and nicely browned.
Notes
- Use finely shredded cheese to ensure it incorporates smoothly into the dough.
- Milk can be substituted with water or a half water, half milk mix, but milk adds a richer flavor.
- Cook the flour mixture until the dough pulls away cleanly from the pan and is no longer sticky; constant stirring at low heat is important.
- Allow the dough to cool slightly before adding eggs and cheese to prevent cooking the eggs prematurely.
- Using an egg wash gives the puffs a beautiful golden finish.
- Serve immediately for best texture; cheese puffs tend to lose their crispness if stored for too long.
