Chef John's Party Cheese Puffs Recipe - Allrecipes.com
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
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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.
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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.

 
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.

 

5 Ratings

Jul 18, 2014

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

 

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Nutrition

  • 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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About the Cook

 
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