Cheddar Cheese Puffs
Creamy, cheesy, and irresistibly airy, Cheddar Cheese Puffs are the ultimate comfort bite for parties, weeknight snacks, or a cozy movie night.
Servings: 4 servings
Equipment
- Medium Saucepan
- Baking Sheet
- Parchment Paper
- Wooden spoon or spatula
Ingredients
Ingredients
- 4 oz Butter 1 stick, cut into pieces
- 1 cup Water
- 0.5 teaspoon Salt
- 1 cup All-purpose flour
- 4 large Eggs Room temperature
- 4 oz Sharp cheddar cheese Grated
- 2 teaspoons Fresh thyme or rosemary Chopped, finely
- Freshly ground black pepper A few grinds
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over high heat.
- Once boiling, reduce heat to medium, add the flour all at once, and stir rapidly with a wooden spoon or spatula. Continue stirring until the mixture pulls away from the sides of the pan and forms a smooth ball of dough, about 1 to 2 minutes.
- Remove the pan from heat and let the dough cool for about 2 minutes so the eggs won’t scramble when added.
- Add the eggs one at a time, beating thoroughly after each addition. The dough will loosen and become glossy and smooth; stop when fully incorporated and the dough falls from the spoon in thick ribbons.
- Stir in the grated sharp cheddar cheese, chopped fresh thyme or rosemary, and a few grinds of freshly ground black pepper until evenly distributed.
- Using a tablespoon or small cookie scoop, drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 1 inch apart to allow room for puffing.
- Bake at 425°F for 10 minutes to give the puffs an initial lift. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 15 to 20 more minutes, until the puffs are golden-brown and cooked through. They should feel light and sound hollow when tapped.
- Remove from the oven and cool slightly on a wire rack for a few minutes before serving warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze cooled puffs on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat in a 350°F oven for 8 to 10 minutes.