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Cheese Puffs Recipe

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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.

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Cheese: Fold the finely shredded sharp cheddar cheese into the dough until evenly mixed.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://cheftinaskitchen.com/cheese-puffs-recipe/