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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4.4 79
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 item not reviewed by moderator and published
Excellent! Make sure to leave plenty of room around each one because they expand. item not reviewed by moderator and published
Sadly mine fell flat too. Will try again and see what happens. Wonder if it was the fan oven. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
they came out a little eggy inside item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Used medium cheddar cheese, next time def extra sharp cheddar. It needs a kick of flavor. and some green, maybe chives or parsley. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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 !! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
Turned out perfect and delicious! item not reviewed by moderator and published
Best when right out of the oven. I froze some and will try the reheat to to see if its worrth it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
What went wrong? I followed the recipe exactly, but no puff,,,Any suggestions? item not reviewed by moderator and published
Delicious item not reviewed by moderator and published
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 item not reviewed by moderator and published
I made these over the weekend to try. They were easy and quick to make. Going to make them this coming weekend for a block party. I am thinking I will split them and put some Boursin garlic and herb cheese in them as well. item not reviewed by moderator and published
Does anyone know if you can halve the recipe? item not reviewed by moderator and published
These were so easy to make. You can whip it up in NO TIME. I made the mistake of not reading the recipe thru. It would've worked smoothly if I had prepped the cheese, the eggs, and measured out all the other ingredients. But I just went boom boom boom. It turned out beautifully. Except for the batch where I used a silpat instead of parchment. It didn't rise into round puffs as did the others. And I didn't have gruyere or parmesan, just cheddar and my friends enjoyed it. So, it was a success!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
Wowwee, fantastic! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I had been looking for a cheese puff and tried several but this tops them all item not reviewed by moderator and published
Made these for a Christmas Eve "picks" party-- they were a huge hit and fairly simple to make item not reviewed by moderator and published
I thought these were easy to make and very yummy. I don't have a food processor so I used a mixer and it worked well. I also didn't use parchment paper and didn't have any problems with sticking. I think a good tip is to keep the puffs small so they don't seem so doughy on the inside. Best served warm. item not reviewed by moderator and published
Easy to make and delicious..did anyone else have a problem with them sticking to the parchment paper? item not reviewed by moderator and published
I've prepared these puffs in all shapes and sizes, and they are always wonderful, impressive, and worth the effort. The only failure I ever had was my fault...oven needed to be recalibrated. Otherwise, I consider this recipe a true Winner. I do private catering from time to time, and this recipe never fails to impress. I frequently use the puffs for sandwiches, and everyone thinks they've died and gone to heaven! Let's hear it for Ina once again. item not reviewed by moderator and published
I had some expensive Gruyere cheese that I wanted to use up, and this seemed like a good way to use it. I made the mistake of making the puffs too large, and they didn't cook all the way through, even though I cooked them longer than directed. They fell flat, and were uncooked still in the center. From what I could taste of the outside edges, they were OK. I fed them to the chickens. item not reviewed by moderator and published
I usually love Ina's recipes, but these really had no taste at all. I followed the recipe, used the cheeses she recommended in the exact amounts. Maybe different cheeses if I make them again. Ended up filling them with boursin cheese I had in the refrigerator, just OK! They were very easy to make. item not reviewed by moderator and published
First of all, let me say that I think these are absolutely delicious, and the preparation was very easy for me. I'm catering a wedding for a friend this summer, so I was looking for appetizers that can be made ahead and frozen. These are perfect! I made them, froze them on a sheet pan for 2 days, and then poppped a couple into a 450 degree oven for 5 minutes. They tasted even better than when they were newly made. Much crisper inside and out. The only drawback to making these is that the clean up is a nightmare. The sticky dough got into every little crevice of my food processor and I had to use a baby bottle nipple brush to get it out. Cleaning the saucepan was no picnic either. Still, these were worth the effort, and I would certainly make them again. item not reviewed by moderator and published
I tried these out with my husband, and they were terrific! Very easy to make and doesn't require a lot of time or special equipment - just have all your ingredients ready to go. I made a whole batch, but froze half of the dough before baking (upon the advice of the late great Julia Child). If frozen, thaw to room temperature and then beat over a warm water bath until just tepid. The thawed then baked version were just as good as the original! item not reviewed by moderator and published
I fixed these for Easter dinner. They were very diappointing. They had the texture or flavor of popovers. I expected something that tasted chesier and lighter. We all agreed I didn't have to keep this recipe. item not reviewed by moderator and published
I followed the instructions to the letter and the mixture never thickened to anythong more than a creamy soup consistency. item not reviewed by moderator and published
Made this for a party and everyone raved. They are still good at room temp., but the best warm. item not reviewed by moderator and published
Although this recipe is rated medium difficulty, it is actually very easy to make. I used a cookie press to shape the puffs. Delicious. item not reviewed by moderator and published
I made these and they looked AMAZING! One bite and they were HORRIBLE!!! My husband and I gagged them down because he didn't want to hurt my feelings becasue I made them. I normally LOVE Ina's food- What gives??? item not reviewed by moderator and published
Soo delicious, light and cheesy. YUM! item not reviewed by moderator and published
I catered an event and used this recipe, then created a wonderful light and fluffy goat-cheese/mascarpone and chive filling...great cold or warm! item not reviewed by moderator and published
These cheese puffs are fun and easy to make. They are excellent. They go with every thing, e.g., salads, fish, chicken, pasta ..... I will make them often. Highly recommended. Ina is my absolute favorite. item not reviewed by moderator and published
I made these as an appetizer for a lunch with friends and they were all SO impressed. One thing to note is that I made them pretty big so they looked like bread rolls. But I found many of them to be hollow inside. I wasn't sure if I messed up or if it was supposed to be this way. Nonetheless, they were great and I will make again --next time a little smaller as I ended up with 15 and the recipie said it yields 40 puffs. item not reviewed by moderator and published
the cheese puffs were actually very easy to make and didn't take much time to prepare or bake, but it isn't one of Ina's best (it tasted like a dressed up cheez-it cracker). item not reviewed by moderator and published
I loved the flavor of these (that's why the 5 stars), but the inside was sticky and gummy. I baked them 10 minutes longer and they were a little better. Does anyone have an idea why mine might not have turned out as well as I expected. item not reviewed by moderator and published
delicious!!! item not reviewed by moderator and published
I made these for a party a few months ago and they were so good and very easy! They pleased even the finicky eaters! item not reviewed by moderator and published
I made this entire menu for our Easter dinner. Everything was delicious, but these Cheese Puffs were the best! My 1-year-old grandson gobbled them up! This is the first time I've ever been successful with a savory pate a choux recipe. Thanks Ina! item not reviewed by moderator and published
Super easy and delicious! item not reviewed by moderator and published
EXCELLENT !!!!! She's one of my Favorite cook. I love Her. item not reviewed by moderator and published
My son made this recipe for me for a bunco party I was hosting and I was running out of time so he stepped in and made these. I only helped with the scolded part. They were light, fluffy and very cheesey delicious! However, their not very good cold. Thanks for the recipe we will make them again! item not reviewed by moderator and published
I made this the other night and it was so good that my husband and I ate just about the entire batch in one sitting! (The few we had left over were heated the next morning in a toaster oven and were delicious!) I would just add a little bit more cheese the next time. Awesome recipe! item not reviewed by moderator and published
I make these all the time for parties and everyone loves them. They are not good cold though but can easily be reheated in the oven. Also very easy. item not reviewed by moderator and published
These are wonderful. Tastes like a grown up version of a goldfish cracker! item not reviewed by moderator and published
Paula Dean's Mexian Chicken recipe was quick, easy and tasty. I made it a second time using left over Christmas turkey and it tasted great. item not reviewed by moderator and published
These tasted wonderful & I received lots of compliments. This was my first experience with a pastry bag. Next time I'll skip that and just use a spoon & my fingers. item not reviewed by moderator and published
Super easy, and a HUGE hit! item not reviewed by moderator and published
These apetizers were so easy to make and so good to eat. item not reviewed by moderator and published
These were excellent! They had great flavor and were a great crowd pleaser! There were none left over. I would highly recommend these. item not reviewed by moderator and published
My puffs were not so puffy they took a little bit longer in the oven then was suggested as well. item not reviewed by moderator and published
Great recipe...side note...if you type in Apple Cake Tatin in the search you will find the recipe...no problem item not reviewed by moderator and published
I watched the June 18. 2005 show and went right to my computer to print the recipes. I was very disappointed that I could not find the Apple cake recipe. Please don't make something on the show and not have the recipe available. item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Appetizers