Cheese Puffs

Cheese puffs are delightful bite-sized treats that bring together crispy, airy texture and rich cheesy flavor in every mouthful. This classic French-inspired appetizer is perfect for entertaining guests or enjoying as a sophisticated snack anytime. The combination of Gruyere and Parmesan cheeses adds a savory depth, while the light cayenne pepper gives a subtle kick, enhancing the overall taste.

These cheese puffs are surprisingly easy to make, requiring just a few basic ingredients and straightforward steps to achieve a golden, crisp exterior with a soft, cheesy interior. Whether served warm or at room temperature, they are sure to impress with their elegant flavor and delicate texture.

Ingredients

• Water: Used to cook the dough and help create the perfect puff texture by steaming during baking.
• Butter: Adds rich flavor and helps give the dough a tender, smooth consistency.
• Salt: Enhances the overall flavor and balances the richness of the cheeses.
• Cayenne Pepper: Provides a subtle spicy kick that complements the cheese without overpowering.
• All-purpose Flour: The main dry ingredient that forms the sturdy base of the dough.
• Large Eggs: Incorporated one at a time to add moisture and structure, creating a light, airy dough.
• Shredded Gruyere or Swiss Cheese: Offers a creamy, nutty flavor that melts beautifully into the dough.
• Dijon Mustard: Adds tang and depth, balancing the richness of the cheeses.
• Grated Parmesan Cheese: Sprinkled on top for a crispy, savory finish with an extra burst of umami.

Instructions

Bring Liquid Ingredients to Boil

In a large saucepan, combine water, butter, salt, and cayenne pepper and bring to a rolling boil. This step ensures the butter melts completely and the mixture is hot enough to cook the flour evenly, which is essential for proper dough formation.

Add Flour and Form Dough Ball

Add all the flour at once and stir vigorously until the mixture forms a smooth, cohesive ball that pulls away from the pan. This process gelatinizes the flour and removes excess moisture, setting the stage for the perfect pâte à choux texture.

Cool and Incorporate Eggs

Remove the pan from heat and let the dough rest for 5 minutes to cool slightly but remain warm. Add eggs one at a time, beating thoroughly after each addition to fully incorporate the egg and develop a smooth, shiny dough ready for cheese and flavoring.

Mix in Cheese and Mustard

Stir in the shredded Gruyere cheese and Dijon mustard until evenly distributed. The cheese adds richness and meltiness, while mustard enhances depth, ensuring every puff bursts with flavor.

Pipe or Drop Dough on Baking Sheets

Drop dough by spoonfuls or pipe 1-inch balls spaced about 2 inches apart on greased baking sheets. Proper spacing allows the puffs to expand and bake evenly without sticking together.

Sprinkle Parmesan and Bake

Sprinkle grated Parmesan cheese on top of each puff for a golden, crispy crust. Bake at 425°F for 15-20 minutes, until puffed and deep golden brown, creating a crunchy exterior that encases a soft cheesy center.

Serve Warm or Cold

Remove from oven and allow to cool slightly. Cheese puffs are delicious served warm when fresh and crispy but also taste great at room temperature, making them ideal for make-ahead entertaining.

Storage Tips

Store cheese puffs in an airtight container at room temperature for up to 2 days. To re-crisp, warm them briefly in a preheated oven at 350°F for 5 minutes before serving.

Serving Suggestions

Serve cheese puffs as a sophisticated appetizer alongside a crisp white wine or sparkling beverage. They also pair wonderfully with fresh salads or soups for a light lunch or brunch.

FAQs

Can I use other cheeses?

Yes, try varieties like sharp cheddar, pecorino, or a blend for unique taste, but Gruyere and Swiss work best for melt and flavor balance.

Why are my cheese puffs not puffing up?

Ensure the dough is cooked well before adding eggs and avoid opening the oven door during baking, as cold air can cause them to deflate.

Can I prepare the dough ahead of time?

The dough is best used immediately for optimal puffiness, but you can refrigerate it for a few hours and bring to room temperature before baking.

How do I reheat baked cheese puffs?

Warm them in a 350°F oven for 5 minutes to refresh the crisp exterior without drying out the interior.

Are cheese puffs gluten-free?

Traditional cheese puffs use all-purpose flour, so they are not gluten-free. Substitute a gluten-free flour blend if needed, but textures may vary.

Cheese Puffs

Light and airy cheese puffs made with Gruyere and Parmesan, perfect for snacks or appetizers. Crispy exterior with a savory, cheesy interior and a hint of cayenne for a subtle kick.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 18 people

Calories 30 kcal

Equipment

• 1 large saucepan
• 2 baking sheets greased

Ingredients

  

• 1 cup water
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup all-purpose flour
• 4 large eggs room temperature
• 1 1/4 cups shredded Gruyere or Swiss cheese
• 1 tablespoon Dijon mustard
• 1/4 cup grated Parmesan cheese

Instructions

 

• In a large saucepan, bring water, butter, salt, and cayenne pepper to a boil.
• Add flour all at once and stir vigorously until a smooth ball forms.
• Remove from heat and let the mixture stand for 5 minutes.
• Add eggs one at a time, beating well after each addition until smooth and shiny.
• Stir in shredded Gruyere cheese and Dijon mustard until combined.
• Drop dough by 1-inch balls onto greased baking sheets, spacing about 2 inches apart.
• Sprinkle tops with grated Parmesan cheese.
• Bake at 425°F for 15 to 20 minutes or until puffed and golden brown.
• Serve warm or cold.

Notes

• Use room temperature eggs for better dough consistency.
• Store cooled puffs in an airtight container up to 2 days.
• Substitute Gruyere with Swiss cheese if preferred.
• For extra spice, increase cayenne slightly.