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Cheddar Cheese Puffs Recipe

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3.8 from 54 reviews

Cheese Puffs are a delightful French-inspired snack made from a light and airy choux pastry filled with sharp cheddar cheese. These savory bites are perfect for parties, appetizers, or a tasty treat anytime. The recipe uses simple ingredients like milk, butter, flour, eggs, and Cabot Seriously Sharp Cheddar cheese, baked to golden perfection with a crisp crust and tender, cheesy interior.

  • Total Time: 48 minutes
  • Yield: 16 servings

Ingredients

Wet Ingredients

  • 1 cup milk (or water)
  • 1 stick unsalted butter (½ cup)
  • 4 large eggs (room temperature)

Dry Ingredients

  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 cup all-purpose flour

Cheese

  • 1 cup Cabot Seriously Sharp Cheddar cheese (finely shredded)

Egg Wash

  • 2 tablespoons reserved eggs (from the whisked eggs)
  • 1 teaspoon water

Optional Garnish

  • Additional shredded cheddar cheese for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the cheese puffs.
  2. Prepare Baking Sheets: Line two large baking sheets with parchment paper to prevent sticking and help with even baking.
  3. Heat Liquid Base: In a medium saucepan, combine the milk, unsalted butter, salt, and optional cayenne pepper. Heat over medium heat until the mixture comes to a rolling boil, ensuring the butter melts completely.
  4. Make the Dough: Reduce heat to low and add all the flour at once. Stir continuously with a wooden spoon or spatula until the mixture forms a smooth dough that pulls away from the sides and bottom of the pan and is no longer sticky, about 2-3 minutes. Remove from heat and allow it to cool for 5 minutes to prevent scrambling the eggs in the next step.
  5. Prepare Eggs: While the dough cools, whisk the eggs completely in a separate bowl. Reserve 2 tablespoons of this egg mixture for the egg wash and set aside.
  6. Incorporate Eggs and Cheese: Gradually add the remaining beaten eggs to the dough, stirring well after each addition until fully blended. Stir in the shredded sharp cheddar cheese until evenly distributed throughout the dough.
  7. Shape Dough: Transfer the cheese dough into a piping bag or a freezer bag with the corner cut off. Pipe 1-inch circles (about ¾ inch high) onto the prepared baking sheets. Moisten your fingers with water and gently smooth the tops of each puff to create uniform shapes.
  8. Apply Egg Wash: Whisk together the reserved 2 tablespoons of egg with 1 teaspoon of water to make an egg wash. Brush this over the tops of the puffs to give them a golden, shiny finish. Optionally, sprinkle extra shredded cheddar cheese on top for added flavor and crispiness.
  9. Bake: Bake the puffs at 425°F for 10 minutes to help them puff up. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 18-19 minutes, or until the puffs have risen fully and turned a deep golden brown color.

Notes

  • Using warm eggs helps the dough incorporate better without causing it to curdle.
  • You can substitute water for milk if desired; milk adds a richer flavor.
  • Make sure not to add eggs to hot dough to avoid scrambling them; allow the dough to cool slightly first.
  • Cheese puffs are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated in the oven for crispiness.
  • Optional cayenne pepper adds a subtle spicy kick but can be omitted for a milder flavor.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French

Find it online: https://ellarecipe.com/cheddar-cheese-puffs-recipe/