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

This recipe is featured in:

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