Cheese Puffs Recipe

5 from 20 votes

Cheese Puffs Recipe

Cheese Puffs are light, airy, and savory with golden edges, and soft cheesy centers making them the perfect party appetizer.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer

Cuisine: French

Servings:

Author: Kristyn Merkley

Ingredients

½ cup milk
½ cup butter, cut into pieces
½ tablespoon sugar
1 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 cup grated cheddar cheese
½ cup grated gruyere cheese

Instructions

Preheat the oven to 425°F. Line two baking sheets with parchment or silicone liners.
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.
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. 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.
Using a medium cookie scoop or a tablespoon, scoop the dough into rounded mounds on the prepared baking sheets, spacing one inch apart. 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.

Video

Notes

Recipe Tips.

Stir the milk mixture often while heating so it does not scorch.
After adding the flour, make sure there are no dry flour pockets before cooking the dough again.
Let the hot dough mix for a minute or two before adding eggs so steam can escape.
Fold the cheese in by hand so it stays evenly distributed without overmixing the dough.
Make-ahead tip: bake the cheese puffs earlier in the day, then rewarm in the oven before serving.

Make ahead of time. 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.

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

Freeze. Freeze 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.

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