Cheese Puffs

Cheese Puffs are small pastry balls that come as great appetizer or finger food. This recipe is one of the simplest Cheese Puff recipes around. It does not require many ingredients and the process is easy to follow.

I’ve been playing with this recipe for quite a while now. Following this exact recipe will give you great tasting results.

Creamy Cheese Puffs tastes good too. You can make your cheese puffs creamy by using fresh milk instead of water. Make sure that the milk does not reach boiling point so that it won’t curdle. Also, make sure that you use less salt (or none at all) to reduce the saltiness. You can take away the salt if your cheese is salty enough.

I love having this with some whip cream on top. Since the recipe does not ask for sugar, whip cream adds a little bit of sweetness; it also makes this treat creamier.

Watch How to Make It

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Cheese Puff

These golden cheese puffs are made from a simple choux dough loaded with grated cheddar cheese. Light and airy on the inside with a crispy exterior, they make a perfect snack or appetizer for any occasion.

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

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Ingredients

• ▢ 3/4 cup all-purpose flour
• ▢ 4 pieces raw eggs
• ▢ 1 pieces salt a pinch
• ▢ 3/4 cup water
• ▢ 4 tablespoons butter
• ▢ 3/4 cup grated cheddar cheese

US CustomaryMetric

Equipment

• Pot For cooking the choux dough
• Baking tray Lined with parchment paper
• Oven Preheated to 375°F

Instructions

• Heat a pot and pour in the water.
  3/4 cup water
• Add the butter and salt. Let the mixture boil, then stir well.
  4 tablespoons butter, 1 pieces salt
• Gradually add the flour while stirring continuously until a dough forms.
  3/4 cup all-purpose flour
• Add 3 eggs one at a time, stirring well after each addition.
  4 pieces raw eggs
• Add the grated cheddar cheese and mix until well combined.
  3/4 cup grated cheddar cheese
• Turn off the heat and transfer the dough to a container. Let it cool to room temperature.
• Make the egg wash by combining the remaining egg yolk with 1 tablespoon of butter in a bowl. Mix well.
  4 pieces raw eggs, 4 tablespoons butter
• Preheat the oven to 375 degrees Fahrenheit.
• Scoop the dough and arrange on a baking tray lined with parchment paper.
• Brush the top of each piece with the egg wash.
• Bake for 20 to 30 minutes. To check for doneness, cut one piece in half. The center should be dry. Bake longer if there is still moisture inside.
• Remove from the oven and transfer to a serving plate or bread basket.
• Serve. Share and enjoy!

Notes

Cheese options – Gruyère or Parmesan can be used in place of cheddar for a sharper, nuttier flavor.

Dough consistency – The dough should be thick and glossy after adding the eggs. If it looks too stiff, beat an extra egg in a bowl and add it a little at a time until you reach the right consistency.

Spacing – Leave at least 2 inches between each piece on the baking tray, as they will puff up significantly in the oven.

Do not open the oven door – Avoid opening the oven during the first 20 minutes of baking. A sudden drop in temperature can cause the puffs to collapse.

Storage – Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a 350°F oven for 5 to 8 minutes to restore crispness.

Nutrition Information

Calories: 210kcal (11%) Carbohydrates: 13g (4%) Protein: 9g (18%) Fat: 14g (22%) Saturated Fat: 8g (40%) Cholesterol: 145mg (48%) Sodium: 220mg (9%) Potassium: 75mg (2%) Vitamin A: 450IU (9%) Calcium: 120mg (12%) Iron: 1mg (6%)