"Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them." — Carolyn Bunkley
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fresh ground black pepper
butter (cut into 1/2 inch cubes)
large eggs (at room temperature)
grated Parmesan or Romano cheese
grated Gruyere cheese
grated Parmesan cheese
This recipe really worked well. I read the one review ahead of me who said they turned into cookies, and I have to admit that mine didn't do that.
The only thing that was confusing was the matter of the eggs.
You're going to separate and reserve 1 egg. The egg yolk you will mix with 2 Tablespoons of milk to make the glaze, and the white you're going to beat into the mix.
When you incorporate the eggs, do so one at a time. Ensure that you mix them all very well after each addition.
When I piped them out, I just used a Ziploc bag that I cut a 1/2 inch tip off one corner then piped them out. Don't flatten them, make nice little mounds.
I also added a pinch of baking powder just to ensure they puffed up. It works everytime. I'm too much of a puss not to do that!
This recipe is good - no doubt. But I made a 2nd version using already bought flaky biscuit dough and just adding the cheese and herbs/spices and then followed baking directions. What a time saver! Sandra Lee - whatch out!
These came out great! The recipe -- which is really justcream puffs with cheese added -- is foolproof if you follow it correctly. Make sure the oven is hot enough, and make sure you beat each egg in completely before you add the next. You can't rush things, or you get cookies, like another reviewer said.
I made mine a little smaller than ping-pong balls, poked a hole in each, and piped in fillings: crab salad, bacon-cheese dip, and Borsin cheese spread. Yum!
I used pepper jack cheese instead of the Gruyere cheese to make them kind of spicy. I thought the recipe was easy to follow and made delicious puffs!
I doubled the recipe, following the recipe exactly, but did not use leftover egg yolk for puff tops. Dropping dough by teaspoons made the "puffs" flat. Next batch I used a ziploc bag, snipped the corner, and piped the dough out in small drops; baked one sheet at a time. This was successful, but it did take a long time. I liked them, but my daughter's class thought they were a bit spicy.
With puffs like this you have to watch the weather. If it is rainy and cloudy they will not always puff. I used the pepper cheese and my husband loved them. Dropped them from a pastry tube, and they puffed fine. I am going to play with this with some other cheeses and let you all know how they turn out!
This recipe turned out great but I was wondering if you could let these turn cold then reheat them because my daughter has to do a project on french cuisine and I haped that she could bring them to school and then reheat them in the oven there?
super super super super super
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Puffs (Gougeres)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 143
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