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Cheese Puffs Recipe

Cheese Puffs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

Showing 31-40 of 76

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  • on April 13, 2009

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    I was expecting this to be a 5 star recipe but it wasn't. I thought it was lacking a little extra something. It was definitely good, though; I would compare it to tasting like a dinner roll. I thought it'd be cheesier, especially for the price of the cheeses.

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  • on March 21, 2009

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    I've made these several times for entertaining and they are always a hit. The only problem is, I never seem to have enough! They are so good and pretty easy to make. Very delicious.

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  • on March 13, 2009

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    I have made these dozens of time and it never fails. It is one of my go-to recipes for dinner parties and guests are always impressed. If you bake and freeze you can make before a party and reheat. They taste just as good re-heated as fresh. Extremely easy to put together. Using a decorator tip and pasty bag will achieve uniform size.

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  • on February 01, 2009

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    I had received this recipe as a recommendation from a friend. I didn't have a food processor, so used a hand blender. I don't think the batter was thick enough, because after about 30 seconds after I removed them from the oven they deflated. I also think they need more cheese as they tasted very bland. I'll try them again as everyon else on this forum seems to love them.

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  • on January 06, 2009

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    I did it back to back twice because my first attempted failed and make a very liquidity mixture. My suggestion is that really make sure you have EVERYTHING line up - dont crack the egg one by egg but dump EVERYTHING in at once after the scalded milk/flour mixture is ready to go. Then use your blender/mixing machine in pause to mix everything together. This way the mixture will be more salid then liquid.

    Also I would suggest that you put the puff in as soon as you place it in the baking sheet. The droplots tend to run and hence grow horizontally. It turns into mini biscuits instead.....

    Good luck!!

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  • on September 01, 2008

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    Wowwee, fantastic!

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  • on August 16, 2008

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    Followed the recipe to a T, my batter was too runny and the puffs fell. However, they tasted wonderful. Am trying again today. If it doesn't work this time, I'll have to look for an alternate recipe.

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  • on July 17, 2008

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    I make these often, and they almost always turn out well. I have found it's best just to keep and eye on them and pull them out of the oven when they are golden brown and puffy. They can be made any size as long as they are consistent.

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  • on June 13, 2008

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    I've been making these cheese puffs regularly for parties and general get togethers for over a year now. They always turn out fabulous so to those who haven't had success, I suggest you try again. You won't regret it. The first time I made the puffs, I got a bit carried away and made them "too big"...they were the size of dinner rolls! I served them anyway and they were the hit of the party. Thanks Ina.

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  • on December 31, 2007

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    I had been looking for a cheese puff and tried several but this tops them all

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