leftover mashed potatoes from yesterday were used to make this quick and simple side dish. If you don’t have any leftovers, you may also make them with grated potatoes.
Prep Time: | 10 mins |
Cook Time: | 42 mins |
Total Time: | 52 mins |
Servings: | 15 |
Yield: | 30 cheese puffs |
Ingredients
- 1 cup water
- ½ cup unsalted butter
- ½ teaspoon white sugar
- 1 cup all-purpose flour
- ¾ cup grated Gruyere cheese
- ⅛ teaspoon cayenne pepper (Optional)
- ⅛ teaspoon ground black pepper
- 2 tablespoons grated Gruyere cheese
- 3 eggs, or more as needed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
- Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
- Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.
- Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
- Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.
- Try not to open the oven during baking.
- They can also be filled. A spoonful of fresh thyme, or any favorite herb could also enhance the flavor.
- Can be stored in the refrigerator or freezer, and reheated to crisp them up.
Nutrition Facts
Calories | 124 kcal |
Carbohydrate | 7 g |
Cholesterol | 56 mg |
Dietary Fiber | 0 g |
Protein | 4 g |
Saturated Fat | 5 g |
Sodium | 35 mg |
Sugars | 0 g |
Fat | 9 g |
Unsaturated Fat | 0 g |
Reviews
These were surprisingly very easy to make. I made them as the recipe stated and they were great! I’ve never made these before so next time, I may play a little with the spice and try a different cheese. I piped these out into straws and I think they would be great dippers for a tomato soup. I will be making these again.