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Cheese Puffs

February 23, 2010

cheese-puffs.jpg

Months ago I did a recipe for cheese wafers and so many parents emailed me afterwards to say they were a total hit. While testing recipes the other day, I was thinking about how much kids love cheese and bread (I mean, what's not to love) and I thought it would be fun to try making my own cheese puffs. I can't tell you how many of these we ate the day we made them. They seemed to just go from oven to mouth! I won't say this is the most nutritious weelicious recipe of all time, but it you’re craving something cheesy, at least these puffs aren’t loaded with all the fillers and preservatives you’ll find in store bought brands.

In France, cheese puffs go by the fancier name of gougeres, but no matter what you decide to call them, they’re delicious.

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Cheese Puffs  (Makes 30-40 Puffs)

  • Prep Time:10 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 25 minutes,

Ingredients

  • 1 cup milk
  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt
  • 1 cup all purpose flour
  • 1/2 cup cheddar cheese or gruyere, shredded
  • 1/4 cup parmesan
  • 6 large eggs
  • 1 teaspoon water

Preparation

  1. 1. Preheat oven to 425 degrees.
  2. 2. Combine the first 3 ingredients in a pot and cook over low heat until the milk is warm to the touch (about 2 minutes).
  3. 3. Add the flour to the pot and continuously stir with a wooden spoon or a spatula until the mixture is thoroughly combined –about 3 minutes (the mixture will turn from white to a golden yellow and form into a dough and starts to pull away from the pot).
  4. 4. Transfer the mixture to a food processor along with the cheese and blend until cheese melts and is combined.
  5. 5. Add 5 large eggs, one at a time until the dough is smooth and thick.
  6. 6. Scoop out 1 tbsp of the dough and drop on to a parchment or Silpat lined baking sheet (The dough will be runny, do not worry, they will puff up in the oven).
  7. 7. Whisk the remaining egg with 1 teaspoon of water in a bowl and brush the cheese puffs just to coat (this is not a necessary step, it just makes the puffs shiny).
  8. 8. Bake for 15 minutes or until golden.
  9. 9. Cool and serve.
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Comments






  1. alex

    March 18, 2011 at 1:56 pm

    Reply

    What is the best way to do this without a food processor? Pastry Blender/2 knives? A Blender in small batches?

    • catherine

      March 21, 2011 at 2:33 pm

      Reply

      You can use a standing mixer:)

  2. Leslie

    June 23, 2010 at 5:53 pm

    Reply

    These were just “okay”. Despite the pancake batter consistency, they puffed up very nicely; but I thought they could have tasted better. I tasted too much egg, and not enough cheese. I also think they would be better with a little garlic flavor added in (or garlic powder sprinkled on top).

  3. HS

    June 8, 2010 at 11:01 am

    Reply

    Can you use a different type of flour? If i use rice flour do i have to add anything else?

    • catherine

      June 8, 2010 at 3:53 pm

      Reply

      I’ve never tried it with rice flour. I think the texture would totally be different, if you do it let me know if it works!

  4. Jo Gilmore

    May 12, 2010 at 12:04 pm

    Reply

    I made these for my sons birthday and they did not puff up. They were very popular though! What do you mean when you say the 5 eggs divided? Was I supposed to only put in the yolks or the whites?

    • catherine

      May 13, 2010 at 4:07 pm

      Reply

      I’m sorry for the confusion, you do not have to separate the yolk from the white. I was referring to 5 eggs for the cheese puffs and one for brushing on top of the cheese puffs. Did you make these by hand or did you use a food processor?

  5. Jannie Lau

    March 14, 2010 at 4:04 pm

    Reply

    When I try to make this, the dough never turns thick–it just stays runny. What am I doing wrong? Thanks.

    • catherine

      May 4, 2010 at 2:23 pm

      Reply

      The dough will be runny, you’re not doing anything wrong, just take a tbsp and put it on the baking sheet and bake it off, it will puff up. This type of dough is not really intended to be thick.

  6. Kate

    March 4, 2010 at 7:00 pm

    Reply

    Mine were flat like cookies. :( Anyway to get them puffed up like the picture? I followed the recipe to a t.

    • catherine

      May 4, 2010 at 2:51 pm

      Reply

      Hopefully you didn’t put all 6 eggs in the batter since it only called for 5 eggs and the remaining egg is used for an egg wash. That may have gotten it like that. Also did you use a food processor or did you do it by hand? Its very important to also cook the dough mixture till it starts to pull away from the pot. I’m sorry they didn’t turn out puffy, let me know if i helped.

  7. Kim

    March 4, 2010 at 9:22 am

    Reply

    OMG! My son loves these. They are soooo much better than the store brands. Before I found your website, all my 2 year old would eat is chicken nuggets! I love your website & all your recipes. Please keep them coming!

  8. Shirley

    March 1, 2010 at 4:35 am

    Reply

    The mixture didn’t form into a dough at step 3 for me. Why is that? Do I need to melt the butter in step 2?

    • catherine

      May 4, 2010 at 3:23 pm

      Reply

      You have to warm the milk, butter, salt in a pot (the salt and butter dissolves). When it is warm to the touch, you add the flour and cook the mixture until it starts to form a dough and starts to pull away from the pot. You have to be patient with this recipe. You may have not cooked the dough too long.

  9. Lisa

    February 28, 2010 at 9:22 pm

    Reply

    I tried to make this but once I added the eggs it became really runny. Did anyone else have this problem? I ended up adding more flour to make it thicker and that didn’t work out so well… Suggestions?

    • catherine

      May 4, 2010 at 3:29 pm

      Reply

      The dough will be runny, once you put it in the oven, it will puff up.

  10. Nanda

    February 28, 2010 at 5:34 pm

    Reply

    i’m not sure what happened with these, but we’re at step 6 and the mixture is very watery, more like popover dough. i just don’t think we can drop spoonfuls onto a cookie sheet without more texture…could it be that more than 1 C of flour was required? we may just go with muffin tins, although i was excited to have 30-40 puffs.

    • catherine

      May 4, 2010 at 3:30 pm

      Reply

      The dough will be runny, they will puff up in the oven.

  11. Michelle

    February 25, 2010 at 8:45 am

    Reply

    Thanks for this one! My child doesn’t like to eat much but he loved these!

  12. Becka

    February 24, 2010 at 7:38 pm

    Reply

    We’re making these and apple butter to go with them. yum!!

  13. G.

    February 23, 2010 at 8:53 am

    Reply

    These sound delicious. I think I might make these today!



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