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.
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.