Cheese Puffs

Cheese Puffs are light and fluffy on the inside with the perfect crunch on the outside. This little appetizer is bursting with cheesy flavor!

Cheese Puffs make a great addition to any appetizer spread. They could also go well as a side to soup or salad. Try pairing these with Italian Sausage Soup, Arugula Salad, or Easy Chicken Caesar Salad.

AKA Gougeres

Gougères is the French term for these cheese puffs. They are savory Cheese Puffs made with pâte à choux dough that is mixed with cheese. Think Cream Puffs, but instead of cream they have a savory cheesy flavor.

Cheese Puffs can be served cold, warm, or at room temperature. They make a tasty traditional appetizer for any party or gathering. They are bite-sized, making them perfect finger food.

These would also taste amazing with a hot bowl of Tomato Soup, am I right?! You might want to give Creamy Tomato Basil Soup a try!

How to Make Cheese Puffs

PREP. Preheat the oven to 425°F. Line two baking sheets with parchment or silicone liners.

WET INGREDIENTS. Add the milk, butter, sugar, and salt to a medium saucepan. Bring the mixture to a simmer over medium heat, stirring frequently to prevent scorching.

DRY INGREDIENTS. Remove the milk mixture from the heat, and add the flour. Stir until the mixture is thick and there are no flour pockets remaining. Return the mixture to the heat and cook for 2-3 minutes.

Move the hot dough mixture to a food processor or the bowl of a stand mixer. Mix for a minute or two to allow steam to escape.

EGGS. With the mixer running, add the eggs one at a time, mixing well after each addition, to form a shiny and smooth dough. Fold in the grated cheese by hand.

SCOOP. Using a medium cookie scoop or a tablespoon, scoop the dough into rounded mounds on the prepared baking sheets, spacing one inch apart.

BAKE. Place the pans in the oven, reduce the heat to 375°, and bake for 20-25 minutes, until golden brown. If you are baking pans on multiple shelves, rotate the pans halfway through baking to ensure even browning.

Variations

Cheese. Cheese Puffs are often made with gruyere cheese. For this recipe, we used a combination of gruyere and cheddar.

The type of cheese used may be changed, as long as it’s a kind that melts and incorporates easily. Also, the better the quality of cheese you use will result in a better cheese puff.

Nuts. For another flavor variation, try adding a few chopped, toasted pecans or walnuts.

Make Ahead of time

Cheese Puffs are best served warm. Prepare the dough ahead of time and store it in the freezer until ready to bake and serve.

To prepare Cheese Puffs for freezing:

• Line a pan with parchment paper and scoop the dough onto the pan.
• Place the pan into the freezer until they are solid, then transfer them to a freezer Ziploc. Store them in the freezer until ready to bake.
• Bake them straight out of the freezer, just add a couple of extra minutes to the baking time.

Storing Info

STORE leftovers in an airtight container for a few days or in the fridge for about a week.

FREEZE Gougeres for 8-10 weeks.

REHEAT them in the microwave or in the oven. Preheat the oven to 350°F. Place the desired amount of Cheese Puffs on a baking sheet and heat for 3-5 minutes.

For more bread and rolls:

• Sourdough Bread
• Olive Garden Breadsticks
• Crescent Rolls
• Cheesy Garlic Bread
• Potato Rolls