Cheese Puffs

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Made these for a Christmas Eve "picks" party-- they were a huge hit and fairly simple to make

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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.

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Easy to make and delicious..did anyone else have a problem with them sticking to the parchment paper?

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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.

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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.

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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.

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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.

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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!

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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.

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I followed the instructions to the letter and the mixture never thickened to anythong more than a creamy soup consistency.