Description
Delightful and airy cheese puffs made from a choux pastry dough infused with rich Gruyère cheese. These golden, bite-sized snacks are perfect for entertaining or as a savory treat any time of day.
Ingredients
Units
Scale
Choux Pastry Dough
- 1/2 cup water
- 4 Tbsp. butter
- 1/2 tsp. kosher salt
- 1/2 tsp. granulated sugar
- 1 tsp. freshly ground white pepper (optional)
- 1/2 cup all-purpose flour
- 2 large eggs
Cheese
- 1/2 cup freshly grated Gruyère cheese, plus more for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a medium saucepan, combine the water, butter, kosher salt, granulated sugar, and white pepper if using. Bring the mixture to a boil over medium heat. Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan. Continue cooking and stirring for about 2 minutes until a film develops on the bottom of the pan.
- Cool the Dough and Add Eggs: Transfer the dough to a mixing bowl and stir for about 1 minute to cool it slightly. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and thick enough to fall slowly from the spoon.
- Incorporate Cheese: Gently fold the grated Gruyère cheese into the dough until evenly distributed, enhancing the flavor and richness of the puffs.
- Shape the Puffs: Using a piping bag or a small cookie scoop (about 2 teaspoons capacity), place mound-shaped portions of dough about an inch apart on the prepared baking sheet. Optional: dampen your fingertip with water and gently press the tops of the dough to smooth any peaks.
- Bake the Cheese Puffs: Sprinkle additional grated Gruyère on top of each mound. Bake in the preheated oven for 20 to 25 minutes, or until the puffs are golden brown and puffed up beautifully.
- Cool and Serve: Remove the cheese puffs from the oven and let them cool slightly on the baking sheet before serving.
Notes
- Ensure the dough is cooked adequately in the pan before adding eggs to help the puffs rise properly in the oven.
- Use freshly grated Gruyère for the best melting texture and flavor.
- Do not open the oven door during baking to prevent the puffs from collapsing.
- These cheese puffs are best enjoyed warm but can be reheated briefly in the oven.
Nutrition
- Serving Size: 1 cheese puff
- Calories: 45
- Sugar: 0.5 g
- Sodium: 90 mg
- Fat: 3.0 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 1.0 g
- Trans Fat: 0 g
- Carbohydrates: 3.5 g
- Fiber: 0.1 g
- Protein: 2.0 g
- Cholesterol: 35 mg
