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

These cute little puffs make a great addition to any appetizer spread. They are bite-sized, making them perfect finger food. 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.

Appetizers • Bread • Recipes

AKA Gougeres

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

Typically these are served cold at wine tastings, but they can also be served warm or at room temperature. They make a tasty traditional appetizer for any party or gathering.

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. Line two baking sheets with parchment or silicone liners.

SIMMER. 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.

THICKEN. 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 2-3 minutes.

MIX. 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.

ADD. 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 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 puffs are often made with gruyere cheese. For this recipe we used a combination of gruyere and cheddar.

You can always change up the type of cheese you use, as long as it’s a kind that melts and incorporates easily.

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

Making Ahead

These are best served warm. If you want, you can prepare the dough ahead of time and keep them in the freezer so that you can bake them right before serving.

To prepare them 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 you are ready to bake them. You can bake them straight out of the freezer, just add a couple of extra minutes to the bake time.

Leftover Cheese Puffs

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

You can also FREEZE them for 2-3 months.

REHEAT them up in the oven or microwave.

For more breads and rolls:

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