How to make Cheese Puffs at home? (Airy, Buttery and Cheesy)

Cheese puffs cooked at home are fluffy, airy, buttery, and loaded with additional cheese. These elegant pastries from France are simple to prepare (and even easier to eat).

They are delicious when served in the role of an appetizer, a side dish, or even accompanied by a glass of wine.

It gives me great pleasure to announce that I have collaborated with Cabot Cheese to bring you this recipe.

What exactly are cheese puffs, though?

Gougeres are a type of cheese puff that can be found in French cuisine. The dough for these cheese puffs is a choux pastry, which is a type of puff pastry that is simple to prepare.

This dough is very similar to the one that is used to make cream puffs or eclairs.

Although cheese puffs are typically cooked with Gruyere or Emmenthal cheese, we think the Cabot Seriously Sharp Cheddar is the perfect addition to this dish because of its robust flavor.

Although choux pastry may sound complicated, making one is rather simple.

To make this dough, first, bring the butter and milk to a simmer, then toss in the flour, and continue to boil the mixture for a short while. Finally, incorporate the cheese and egg into the mixture.

• These hand-held puffs are ideal for serving as a side dish for stew, soup, or any dish that features a sauce since they are crunchy on the outside and light and fluffy on the inside.
• These buttery snacks get their cheesy flavor from Cabot Seriously Sharp Cheddar, which is a favorite among both children and adults.
• These cheese puffs can be stored in the freezer without any problems. Simply place them in a freezer bag, and thaw them when you need them.

Cheese Puffs Ingredients

CHEESE Since cheese is the primary taste in these puffs, it is essential to use a cheese that is of high quality and has a fantastic flavor, such as Cabot Seriously Sharp Cheddar.

This cheese has matured for at least 18 months, which contributes to its robust and nutty flavor. By using the smaller side of a box grater to shred the cheese extremely finely, you can ensure that every bite is bursting with the flavor of cheddar.

Cabot Extremely Razor Sharp Cheddar is an excellent choice for any dish that calls for a flavorful and assertive cheesy flavor (like Beer Cheese Soup).

Cabot is a dairy cooperative that was established more than a century ago by dairy farmers from New England and New York (and they truly do produce the best cheddar)!

BASE: Milk (or water), butter, flour, and eggs are the base for great cheese puffs; however, the preparation method is the most important factor (don’t worry; it’s not difficult)! Milk can be substituted with water, however, we find that using milk results in a more robust flavor.

Instructions for Making Cheese Puffs

1. Follow the instructions in the recipe below to bring the milk, butter, and seasonings to a boil. Turn the heat down and produce a dough by incorporating the flour while stirring the mixture. Cook the dough until it forms a ball when pressed together.
2. Whisk in eggs & cheese. Put the dough in a pastry bag and seal it.
3. After the pan has been prepared, pipe the dough into circles and brushes them with egg.
4. Bake according to the recipe below until the topping is browned, then serve warm.

Putting Away the Cheese Puffs

Cheese puffs can be stored at room temperature for four to five days in a bag sealed with a zipper. You can keep cheese puffs in the freezer for up to 8 weeks in a zippered bag with the date marked on the exterior of the bag.

Reheat on low in the oven set to 350 degrees for about 8 minutes, or until it has reached the desired temperature.

Cheese Puffs

Ingredients

• 1 cup milk or water
• 1 stick butter unsalted (½ cup)
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper optional
• 1 cup flour
• 4 large eggs at room temperature
• 1 cup Cabot Seriously Sharp Cheddar finely shredded

Instructions

1. Bring the temperature in the oven up to 425 degrees.
2. Spread parchment paper across the surface of two large baking sheets.
3. Milk, butter, salt, and cayenne pepper should all be combined in a medium-sized saucepan. Over medium heat, bring the liquid to a boil.
4. Reduce the heat to a low setting and add the flour all at once. Stirred until it was completely smooth. Continue to heat it while stirring it for about two more minutes, or until it forms a dough that does not stick to the bottom or the edges of the pot and is no longer sticky. Take it off the stove and let it cool for five minutes.
5. While the flour mixture is cooling, whisk the eggs in a separate basin until they are thoroughly combined. Take out two tablespoons of the eggs and set them aside for use in an egg wash.
6. A small amount of the egg mixture should be added to the dough at a time, and after each addition, the dough should be stirred with a spoon. After the eggs have been completely mixed, add the shredded cheese and toss to combine.
7. Put the mixture into a freezer bag or a piping bag, and then pipe it into 1-inch circles that are about 3/4 of an inch high on the baking sheet that has been prepped. The tops of the mounds should be smoothed using damp fingers.
8. Mix the egg that was reserved with a teaspoon of water, then brush it all over the puffs. If you like more cheddar, feel free to sprinkle more on top.
9. Bake at 425 degrees Fahrenheit for ten minutes, then reduce the heat to 350 degrees Fahrenheit and continue baking for another 18-19 minutes, or until the muffins have risen and turned brown.

Notes

• The cheese works best when it is finely shredded and incorporated with these.
• Milk can be substituted with water (or half water), but we feel that using milk results in a more robust flavor.
• Cook the flour mixture over medium heat until the dough begins to pull away from the sides of the pan. Be sure to stir it at regular intervals while it simmers at a low temperature. The texture of the dough shouldn’t be sticky when you touch it.
• Before adding the egg and cheese, allow the flour mixture to cool down a little bit.

Nutrition Information

Calories: 130 | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 153mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg