Description
Delightful and airy cheese puffs made from a classic pâte à choux dough enriched with Gruyère cheese. Crispy on the outside and soft on the inside, these bite-sized treats are perfect as appetizers or snacks, offering a savory, cheesy flavor with a light, golden crust.
Ingredients
Scale
Liquids and Fats
- 1/2 cup water
- 4 Tbsp. butter
Dry Ingredients
- 1/2 tsp. Kosher salt
- 1/2 tsp. granulated sugar
- 1/2 cup all-purpose flour
- 1 tsp. freshly ground white pepper (optional)
Eggs and Cheese
- 2 large eggs
- 1/2 cup freshly grated Gruyère cheese, plus more for topping
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent the cheese puffs from sticking.
- Make the choux dough base: In a medium saucepan, combine water, butter, kosher salt, sugar, and white pepper if using. Bring the mixture to a boil over medium-high heat. Once boiling, add all the flour at once and stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan. Continue cooking for about 2 minutes to dry out the dough, noting the formation of a thin film on the bottom.
- Cool and incorporate eggs: Transfer the dough to a bowl and stir continuously with a wooden spoon for about 1 minute to slightly cool. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and thick enough to fall slowly from the spoon.
- Add the cheese: Fold the freshly grated Gruyère cheese gently into the dough until evenly distributed.
- Shape and bake: Using a piping bag or a small cookie scoop (about 2 teaspoons), form small, 1-inch-wide mounds on the prepared baking sheet, spacing them about an inch apart. Optionally, dampen your fingertip and lightly press the top of each mound to smooth out piped peaks. Sprinkle additional Gruyère cheese on top of each puff. Bake in the preheated oven for 20 to 25 minutes or until the cheese puffs are golden brown and puffed.
Notes
- Make sure the dough cooks enough to form a film on the pan bottom to ensure proper texture.
- Do not overmix after adding the eggs; dough should fall slowly from the spoon but remain thick.
- Gruyère provides the classic flavor, but other cheeses like Parmesan or aged cheddar work well as substitutes.
- Serve cheese puffs warm for best texture and flavor.
- Can be made ahead and reheated briefly in the oven to refresh crispness.
Nutrition
- Serving Size: 1 cheese puff
- Calories: 60
- Sugar: 0.3 g
- Sodium: 120 mg
- Fat: 4.5 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.1 g
- Protein: 2.5 g
- Cholesterol: 50 mg
