Cheese Puffs
User Reviews
5
Cheese Puffs
Description
This Cheese Puffs recipe starts by boiling milk, butter, salt, and optional cayenne pepper, then adding flour all at once and stirring until a smooth dough forms that pulls away from the pan. After cooling slightly, room-temperature eggs are gradually incorporated, followed by finely shredded sharp cheddar cheese mixed into the dough. The dough is piped into small rounds on parchment-lined sheets, with wet fingers smoothing the tops.
Baked at 425°F, the puffs rise and develop a golden, crisp exterior while remaining light inside. The combination of butter and cheese imparts a rich flavor, complemented by the subtle heat from cayenne if used. The technique of cooking the flour mixture ensures the right texture for puffing, creating an airy yet tender bite.
These cheese puffs can be served warm as finger foods or snacks, suitable for gatherings or casual eating. Using finely shredded cheese allows better incorporation. Substituting milk with water is possible but reduces richness. Ensuring the dough is not sticky and cooled before adding eggs helps achieve ideal puff texture.
Ingredients
- 1 cup milk or water
- 1 tick butter unsalted (½ cup)
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper optional
- 1 cup all-purpose flour
- 4 large egg room temperature
- 1 cup cheddar cheese finely shredded, seriously sharp, Cabot
Instructions
- Preheat oven to 425°F.
- Line two large baking sheets with parchment paper.
- In a medium saucepan, combine milk, butter, salt and cayenne pepper. Bring to a boil over medium heat.
- Turn heat to low and add all of the flour at once. Stir until very smooth. Continue cooking and stirring until it forms a dough that doesn't stick to the sides/bottom of the pot and is no longer sticky, about 2-3 minutes. Remove from heat and cool for 5 minutes.
- While the flour mixture is cooling, completely whisk eggs in a separate bowl. Remove 2 tablespoons of the eggs for an egg wash and set aside.
- Add the egg mixture to the dough a little bit at a time, stirring with a spoon after each addition. Once the eggs are completely incorporated, stir in the shredded cheese.
- Place the mixture into a freezer bag or a piping bag and pipe into 1" circles (about 3/4" high) on the prepared baking sheet. With wet fingers, smooth the top of the mounds.
- Whisk the reserved egg with 1 teaspoon water and brush over the puffs. Sprinkle with additional cheddar if desired.
- Bake for 10 minutes at 425°F and then lower the temperature to 350°F and cook for 18-19 minutes or until they are puffed and browned.
Notes
- Finely shred the cheese for best incorporation into the dough.
- Milk can be replaced with water or half water, though milk adds richer flavor.
- Cook the flour mixture until the dough pulls away from the pan and is no longer sticky to ensure proper texture.
- Cool the dough slightly before adding eggs and cheese to avoid curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130 | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 153mg | 6% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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