Cheese Puffs Recipes

GOUGèRES (FRENCH CHEESE PUFFS)

Steps:

• Position the racks to divide the oven into thirds and preheat it to 425°F. Line two baking sheets with parchment paper.
• Bring the milk, butter, and salt to a boil in a medium saucepan over high heat. Add the flour all at once, lower the heat to medium and, using a wooden spoon, immediately start stirring energetically. The dough will form into a ball and there will be a light film on the bottom of the pan. Keep stirring for another two minutes or so to dry the dough: Dry dough will make puffier puffs.
• Turn the dough out into the bowl of a stand mixer fitted with the paddle attachment (or work by hand in a large bowl with a wooden spoon and elbow grease). Let the dough sit for a minute to cool, then add the eggs one by one, followed by the white, beating on medium speed until each one is incorporated before adding the next. The dough may look as though it's separating or falling apart -- just keep going, and by the time the egg white goes in, the dough will be smooth. Beat in the mustard, followed by the cheese. Give the dough a last mix-through by hand.
• Scoop or spoon out heaping tablespoon-sized balls of dough (I use a 1.5-tablespoon cookie scoop), and drop the dough on the prepared baking sheets, leaving about 2 inches between the mounds. (The scooped dough can be frozen on the baking sheets.)
• Slide the baking sheets into the oven and immediately turn the temperature down to 375°F. Bake for 15 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are puffed, golden, and firm enough to pick up, another 15 to 17 minutes. Serve immediately -- these are best directly from the oven. Storing: Although the puffs are best served hot out of the oven, they are still nice (although flatter) at room temperature that same day. If you want to keep baked puffs longer, freeze them and then reheat in a 350°F-oven for a few minutes.
• Make-Ahead/Freezer Instructions: Scoop the dough and freeze on a parchment-lined baking sheet, then pack them in an airtight container. You can bake them straight from the freezer; just give them a few more minutes in the oven.
• Note/Variation: Dorie adds ⅔ cup walnuts or pecans, lightly toasted and chopped, to these gougères. My family prefers them without nuts but it's a nice variation to try. Add them along with the cheese.

CHEESE PUFFS (GOUGERES)

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
• In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
• Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
• Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
• Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.

CHEESE PUFFS

Steps:

• Soften cheese and work all ingredients together with hands, and roll into balls the size of marbles.
• Bake at 350 for 15 minutes.
• Makes 6 dozen.
• Note: These can be frozen for months.
• To freeze: place on cookie sheet, freeze then store in plastic bag.
• Bake when needed.

LYNNE'S CHEESE PUFFS

Steps:

• Preheat oven to 200C.
• Mix all ingredients together in a bowl but be careful not to over mix.
• Drop large soup-spoonfuls on a cold baking tray lined with baking paper.
• Sprinkle tops with extra grated cheese.
• Bake for 10-12 minutes until puffed and golden.

CHEESE PUFFS

Steps:

• In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

CHEESE PUFFS (GOUGERES)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
• Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
• Separate the white and yolk from one egg, reserving the yolk for glazing.
• Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
• Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
• Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
• Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
• Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
• Remove pans from oven and leave puffs on pans until cool enough to serve.

CHEDDAR CHEESE PUFFS

Steps:

• In a bowl, combine all ingredients; mix well. Roll into 1-in. balls. Place at least 1 in. apart on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until lightly browned. Serve warm.

CHEF JOHN'S PARTY CHEESE PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
• Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
• Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
• Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

SMOKED GOUDA AND PEPPER CHEESE PUFFS

Steps:

• Preheat oven to 400°F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper. Whisk flour and pepper in a medium bowl.
• Combine 1½ cups water, butter, and kosher salt in a large saucepan; cook over medium-high, stirring occasionally, until mixture just comes to a boil.
• Add flour mixture to saucepan all at once. Stir quickly using a wooden spoon until a smooth dough forms and dough pulls away from sides of pan, 2 to 3 minutes. Remove from heat. Add cheese and stir until mostly melted and smooth, about 1 minute. Add eggs 1 at a time, stirring vigorously after each addition, until smooth. (Batter will appear lumpy after each egg but will smooth out as you stir.)
• Transfer dough to a large zip-top bag with a ½-inch tip of 1 corner cut off (or a pastry bag fitted with a ½-inch round tip). Pipe 1 ½-inch mounds, spaced at least 1 inch apart, onto prepared baking sheets (about 24 per baking sheet). Flatten any pointy tips with your fingertip. Top with flaky sea salt and more pepper. Transfer any remaining batter in bag to refrigerator.
• Bake until puffed and golden, 30 to 35 minutes. Let cool for 5 minutes. Repeat with any remaining dough, reusing parchment paper on slightly cooled baking sheet. Keep warm in a 200°F oven. Cheese puffs can be made up to 3 hours ahead; reheat in a 225°F oven on a baking sheet lined with parchment paper until hot, about 15 minutes.

CHEESE PUFFS

Steps:

• 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.