Description
Delightfully light and cheesy, these classic Cheese Puffs are perfect bite-sized snacks made from a rich choux pastry dough blended with Gruyère cheese. Crispy on the outside and airy on the inside, they bake to golden perfection and are ideal for parties or as a savory treat.
Ingredients
Scale
Cheese Puff Dough
- 1/2 cup water
- 4 Tbsp. butter
- 1/2 tsp. Kosher salt
- 1/2 tsp. granulated sugar
- 1 tsp. freshly ground white pepper (optional)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup freshly grated Gruyère cheese, plus more for topping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Dough Base: In a medium saucepan, combine the water, butter, kosher salt, sugar, and white pepper if using. Bring this mixture to a boil.
- Add Flour and Cook Dough: Once boiling, add the flour all at once. Stir continuously with a wooden spoon until a smooth dough forms. Continue cooking the dough until it pulls away from the pan and forms a ball, and you notice a slightly dried film on the bottom of the pot, about 2 minutes.
- Cool and Incorporate Eggs: Transfer the dough to a bowl. Stir with the wooden spoon for about 1 minute to help cool it slightly. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and thick enough to slowly fall from the spoon.
- Fold in Gruyère Cheese: Gently fold the freshly grated Gruyère into the dough until evenly combined.
- Shape and Bake: Transfer the batter to a piping bag or use a small 2-teaspoon scoop to form small, inch-wide mounds spaced about an inch apart on the prepared baking sheet. Optionally, press the tops with a wet fingertip to smooth them out. Sprinkle additional Gruyère on top for extra cheesy flavor.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the puffs are golden brown and have puffed up beautifully. Remove from the oven and serve warm.
Notes
- Use room temperature eggs to ensure better incorporation into the dough.
- The white pepper is optional but adds a subtle depth of flavor.
- Do not open the oven door during baking to prevent the puffs from collapsing.
- For a sharper taste, substitute Gruyère with aged cheddar or Parmesan.
- Cheese puffs are best served fresh and warm but can be reheated in an oven to regain their crispness.
Nutrition
- Serving Size: 1 cheese puff
- Calories: 70
- Sugar: 0.3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.2g
- Protein: 3g
- Cholesterol: 55mg
