Cheddar Cheese Puffs
Updated Oct. 4, 2024
- Total Time
- 45 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 1stick (8 tablespoons) unsalted butter, cut into pieces
- ½teaspoon salt
- 1cup all-purpose flour
- 4large eggs, at room temperature
- 1½teaspoons dry mustard
- ¼teaspoon cayenne pepper
- 1½cups (about 6 ounces) shredded sharp Cheddar cheese
Nutritional analysis per serving (36 servings)
63 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 40 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
- Step 2
Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
- Step 3
Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving ½ inch between puffs.
- Step 4
Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.
Private Notes
Comments
For a quicker version that is less work, skip the steps 2 of adding one egg at a time and just
1. put the hot dough in a food processor;
2. add all four eggs at one time along with the seasonings and
3. pulse several times a few seconds per pulse and the dough is done. No arm and shoulder workout with wooden spoon. I even saw Julia Child do this in her later years.
Can this be made with milk instead of water for a richer dough or would it be too much?
I made (24 of) these in a mini muffin tin -- they were lofty, light and delicious. Served them with cocktails at a dinner party.
I made these twice. The 2nd time I doubled the recipe at the request of my husband and sons. I was worried about the doubling as I added eggs one at a time, but finally started adding eggs 2 at a time and that actually worked better since I had so much dough. I used white cheddar/Gruyère cheese I also made a spicy mustard sauce: ½ cup Mayonnaise ¼ cup spicy mustard Tbsp. - Worcestershire Small shallot grated or put through garlic press Smoked Paprika to taste (1 tsp+) Hot sauce to taste
I could I prepare batter ahead and keep cool for most of the day, baking and serving later w/the meal. Hope so
If you freeze the uncooked dough do you need to thaw them before baking?
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