| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 24 cheese puffs |
Ingredients
- 1/2 cup milk
- 1 stick (4 ounces/113 grams) unsalted butter, cut into pieces
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (120 grams) all-purpose flour
- 3 to 4 large eggs, at room temperature
- 1 cup grated Cheddar cheese
- 1/2 cup grated Gruyere cheese
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 101 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 46 mg |
| Sodium | 72 mg |
Reviews
I made a double batch of these and baked about 3 dozen and have frozen the rest to bake another time. I followed the recipe exactly as written and added in some very finely minced fresh chives, and splurged on a good gruyere and used a good cheddar. But for all the work that went into them, I’ve got to say that I found them to be underwhelming. They aren’t bad, they just don’t taste like anything special. So it’s disappointing. I will try a different recipe if I make them again.
No
Amazing and easy! The hardest part was cleaning my food processor! I can see me making these for every occasion! Thank you!
These taste great. I will definitely make them again. I will say that the
part where it’s supposed to develop a skin on the bottom of the pan never really happened for me, maybe it was too thick. I’m not sure what happened but they still came out delicious.
part where it’s supposed to develop a skin on the bottom of the pan never really happened for me, maybe it was too thick. I’m not sure what happened but they still came out delicious.
This was awesome!
I made the dough and scooped out all the balls onto 3 cookie sheets. I baked one off and and par froze the other two. Once they were frozen enough to handle I put the remaining frozen balls into a zip lock bag to use a week later for a party we had. Everyone raved about them and said they were soooo yummy. My honey said I can make them again any time.
So easy and so delicious. We are having weekly socially distant get-togethers in the park with a few friends. I brought these to one such gathering, and now they are requested every week. But that’s okay because they are so easy to make! I added chives, because, well, I LOVE chives!
I am hoping that someone can help me, I have made these 5 times and re-watched the show twice and I cannot figure out why mine collapse after I get them out of the oven?? I am sure it is me, but I cannot figure it out. They are delicious, but flat…
I used sharp cheddar and blue cheese as I had those on hand. These were delicious! Will make again for holidays and potlucks/brunch.
I am planning to make these for a party. I know you can prepare them ahead of time and freeze, but has anyone baked them ahead of time and then put them in the freezer?
I will have limited amount of time to bake the day of the party and it would help to only reheat them.
Also, if you freeze the dough, do you put them in the preheated oven frozen or do you let them thaw first?
Thank you for any advise, I do hope everyone will love them 🙂