Chef John's Party Cheese Puffs Recipe -
Chef John's Party Cheese Puffs  Recipe
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Chef John's Party Cheese Puffs
Sharp Cheddar and fresh thyme make these puffs the perfect party appetizer. See more
  • READY IN 40 mins

Chef John's Party Cheese Puffs

Recipe by  

"These beautiful cheese puffs, gougeres, are as easy as they are delicious. Usually Gruyere cheese is used but I had some very sharp farmhouse Cheddar cheese in the fridge, so I decided to use that. As long as you are using a very sharp, full-flavored cheese I don't think you can go wrong. I love gougeres with Gruyere, but I think the extra-sharp Cheddar was just as good."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
  2. Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
  3. Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
  4. Bake in the preheated oven until golden and puffed, 15 to 20 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 40 mins

Reviews More Reviews

May 20, 2014

Made them exactly as the recipe says. They turned out nice, but we just didn't like the flavor. Maybe they would be better with some sort of filling. I may try them again with different cheeses, or add some garlic to the butter.

May 15, 2014

These are wonderfully delicious and ridiculously easy to make! Watch the's a piece of cake. (Well piece of cheesy dough). I am the cook in our house and my wife needed appetizers for an open house for wealthy clients, so asked if I would make these. I never had before so I groaned loudly and stomped off to the kitchen while she made a baked spinach Artichoke dip for the filling. Made a couple dozen for her, she took the puffs and the dip and put it together at work the next day. BIG HIT! MAJOR BROWNY POINTS! One gal brought some KFC chicken, another grocery store cookies, the boss bought mediocre wine and sad little sandwiches from a 'caterer'. My wife's trays were wiped out in minutes! A few days later I made some more so we could use up the extra dip and she took some for lunch at work. Folks asked "left over gougeres?" She said, "No, he just made some more". "Your husband makes Gougeres for your lunch?" "Sure, why not?" MORE browny points! Look, I'm an ex-yankee and adopted redneck back in the hills of the Southern Appalachians. If I can make them and have them turn out well, anybody can. Watch the video and try your hand. You'll be amazed! Watch all of Chef John's videos and you'll be a hero too!


6 Ratings

Jul 18, 2014

I think this is a great recipe... yummy/fluffy. I did add garlic salt.. that's it

Jun 27, 2014

Thanks for another great recipe Chef John. I have yet to make one of your recipes that we didn't love. Some people will say I shouldn't be rating this because I change the ingredients. I used chives (my plant was going crazy)and Gruyere(what I had on hand) but I think the point is the technique not necessarily the type of cheese or herbs. The instructions are perfect just make sure to make a double batch because they disappear fast.


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  • Calories
  • 84 kcal
  • 4%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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