Cheese Puffs

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
40 puffs
Level:
Intermediate

Ingredients
  • 1 cup milk
  • 1/4 -pound (1 stick) unsalted butter
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 1 cup all-purpose flour
  • 4 extra-large eggs
  • 1/2 cup grated Gruyere, plus extra for sprinkling
  • 1/4 cup freshly grated Parmesan
  • 1 egg beaten with 1 teaspoon water, for egg wash
Directions

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.

In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.


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    Great .. came out perfect !!! used grueyere cheddar and parm .. sooo good.. first things to go at the party !!! will def make again with different add ins... bacon for sure
    Excellent! Make sure to leave plenty of room around each one because they expand.
    Sadly mine fell flat too. Will try again and see what happens. Wonder if it was the fan oven.
    EPIC fail. I have made cheese puffs a plenty, with fabulous results, but these were not them. Flat and doughy. I am sad. They taste fine, and will be perfectly fine cheese biscuit like thingies, but I will go back to my Epicurious recipe in future.
    Loved them as is but loved them even more with a mixture of grueyere and extra sharp cheddar. Had to make appetizer for fundraiser coctail party and these were gone before I could get coctail napkins on the table. will make them again and maybe add some diced ham as I always have extra ham hanging around with no ideas to use it up
    Very easy to make and both times I made them they came out golden brown and light and fluffy and did not deflate at all. Definitely a go to recipe. Made them for our annual Super Bowl party this past weekend and everyone raved about them. I did add a bit of extra sharp cheese to the aged gruyere and parmesan. The touch of nutmeg makes them delicious. 
    Decadent. Easy and worth the sore shoulder beating the eggs into the dough if you don't have a processor. A number of reviewers have commented on the flavor being a bit dull. This may be due to the quality of the cheeses. One really does need good quality cheese for this recipe. Makes it a bit pricey but worth it.
    they came out a little eggy inside
    My children loves them I do to. Its one more addition to dinner. I do have a question. How do I keep the puffs from deflating when I take them out of the oven? Thanks!
    Yummy little snacks, and if you're feeling creative they can be filled with all sorts of good stuff (cream cheese, liver mousse, etc. They seem to puff and keep their shape better if your oven is preheated to 425, then lowered to 400 for slightly longer baking (20-25 min. Use very sharp cheese - gruyere was much too mild.
    I love these cheese puffs! I added a teaspoon of garlic powder and a few drops of hot sauce to kick them up and they were great.
    I had these gougeres in a wonderful restaurant in Paris and always wanted to make them. Thanks, Ina for the great recipe! They came out delicious!
    Used medium cheddar cheese, next time def extra sharp cheddar. It needs a kick of flavor. and some green, maybe chives or parsley.
    our project in school was to present a way to eat cheese and i made cheese puffs following your recipe. it came out so fragrant and it was so delicious. my teacher gave me a rating of 4 out of 4. thanks Ina!
    Have used this recipe several times as described by Ina. Our family also enjoys "garlic knots". We made this recipe again BUT used parmesean cheese inside. Right after taking them out of the oven, we quickly tossed them in a big tupperware bowl with melted butter,garlic and parmesean cheese. Also delicious. Thanks Ina.
    I made these yesterday to bring to a BBQ. They were a great hit. I'll definitely make them again. Next time, I think I need to cook the flour and butter a little longer. My batter wasn't thick so the puffs came out a little flat. Not bad for first time making them. Thanks Ina - Love ya!!
    Just made a batch of cheese puffs!! Love them, as did my entire family! I will be making them for a tea party later this month! Thank you INa!!
    These puffs were excellent. I took the advice of other posters and added a bit more cheese and chives. They were awesome. Great starter and easy to do. Thanks Ina !!
    I would actually like to give this app 4.5 stars. They are just delicious and easy to make, but I had trouble when trying to make them a second time. Tthe first time they came out perfect, but the second time they deflated when I took them out of the oven. They were still delicious, but not as pretty. I have read some comments and will try them a third time today following some advice. Hopefully they will work out again.
     

     
    Also, though they are great as the recipe is written (I doubled it and made two kinds), I found that if you throw a sprinkle of finely chopped chives into the dough, it adds a really nice brightness to them.
     

     
    Both times I served them they were well received. This recipe has certainly earned a permanent place in my recipe book!!
    Turned out perfect and delicious!
    Best when right out of the oven. I froze some and will try the reheat to to see if its worrth it.
    You will eat them all before your party! I Make a double batch and thought they were great. I will definitely be making these again! I loved them with the gruyere but like the idea for trying them with cheddar and chives and others have suggested.
    I actually had to make this recipe twice. It was not puffy as I suspected it should be. I remade it using 1/2 tsp baking powder, plus I added two tablespoons of chives and 1/4 teaspoon of red pepper flakes..they turned out light, delicate and puffy and were a huge hit! I am remaking them for the New years Eve party this week! I also used Havarti cheese because I didn't have gruyere on hand..perfection!
    The perfect introduction to a special meal. I served this, followed by a roasted artichoke for the salad course, followed by Boeuf Bourginon (sp?) Scrumptious!
    Once you get the hang of the pastry you can use it in many recipes. Play with different cheeses until you find a combo you enjoy best. Jennifer - I would love a recipe for caramelized onion sweet potato bisque. If you can share please send to sargent@juno.com. Thanks!
    I made half a batch of these to go along with a caramelized onion sweet potato bisque b/c the bisque is a bit sweet, so I thought these would be a nice savory bite. They puffed up nicely and were well received. I'm not generally a gruyere fan but it did work well in this recipe. Am thinking though that it might be just as good with all reggiano or maybe brie instead. I also found that they are VERY yummy alongside homemade strawberry preserves. Glad I tried this one!
    To Judy in Santa Rosa - was your dough "soupy"? Adding a bit more flour may have helped. Was the flour old or were the eggs too big? I find that if I don't scald the milk enough or if the dough doesn't get sticky enough when cooking it in the pan then the dough won't puff up when baking. Before you remove the dough from the pan, make sure it's leaving a thin coating on the sides of the pan. Also, if you take the puffs out of the oven too soon - they'll collapse.
    What went wrong? I followed the recipe exactly, but no puff,,,Any suggestions?
    Delicious
    I thought they were very easy to make and came out delicious. They sat around for a while and became a little soft because of the humid weather we were having, so I put them back in the oven to dry them out for a few minutes and they came out great! Will try sharp cheddar next time for a change. Nice,light finger food for a party
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