No ImageCheddar Cheese Puffs

Did you make it? Rate it!

  1. Sanny Ang

    Hiyo
    Just made 1 batch of cheddar Cheese Puffs & came out BEAUTIFULLY. Tasted even better…I added 1 tsp of chilli flakes to give it a little zing

  2. JC

    My mother used to make the best cheese puffs that she would serve at holidays and other special occasions, so I came upon this recipe looking for something similar. These were not those. My cheese puffs using this recipe turned out tasteless. The texture and color were good, but there just wasn’t the taste. More cheese, thyme and salt might help. Or maybe some other add-ins.

    xxxxxyyyyy

    • Elise Bauer

      Hi JC, the cheese puffs are only going to be as good as the cheese you use. Try using a high quality sharp cheddar cheese. I recommend Tillamook brand. I also like a good sharp Irish cheddar.

  3. Reata Bush

    Have not made these yet they sound wonderful but reading the recipe it call for 1 cup of cheddar cheese then says 4 oz which is half a cup so which would I use?

    • Emma Christensen

      Hi, Raeta! 1 cup of shredded cheese is 4 ounces by weight. If you’re measuring with measuring cups, use a 1 cup measure. If you’re measuring by weight, using a scale, measure out 4 ounces of shredded cheese. Enjoy!

  4. Denise

    I made this with dried thyme instead of fresh and it worked out fine. I put an extra grind or 2 of pepper and enjoyed the little extra bite that gave these. They are better warm, but still good cold too. I made this a day ahead of time and put the dough in the refrigerator overnight. The next day, I rolled the dough into balls and baked them as the directions called for. I was impressed at how much they puffed up in the oven. I let them cool on the stovetop and put them in an airtight bowl for storage. These tasted pretty good but weren’t really a knock out, so I don’t know if I would make them again or not.

    xxxxxyyyyy

  5. Hanna

    I have a bake sale at work today. Literally made this in the morning and it came out beautifully. I added more seasoning and herbs and i highly recommend it.

    xxxxxyyyyy

  6. wendy

    do you have to use butter? can margarine be substituted?

  7. Jessica

    First time making it today and it was a success! Thanks for the awesome recipe!

    xxxxxyyyyy

  8. Suzanne Perry

    These look like rise as if they have leavening (baking powder) in them, yet there is none listed in the recipe. What is the leavener?

  9. Tami

    delicious every time

    xxxxxyyyyy

  10. Liz

    the taste is delicious. but mine were flat like cookies.. what did I do wrong.?

    • Elise Bauer

      Hi Liz, I looked up “my gougeres are flat” in Google and the Interwebs are telling me that the likely culprit is that the paste needed to cook more, really pull away from the pan. Also, if you are cooking them on an insulated cookie sheet it won’t work because the bottom will not get hot enough to create the steam needed to make these puff up (don’t know if that’s what you used). If the rounds are starting out too flat and soupy though, it could be that you just need a bit more flour. Good luck!

  11. Chris

    I used dill and multi colored pepper instead and baked and channel shapes it was a very big success.

    xxxxxyyyyy

  12. Nitachia

    Love love love! So delicious and easy! Took about an hour to do two batches. The taste is fantastic! Not too bready. The dough is not as fluffy and holy as a cream puff pastry would be, but it tastes delicious nonetheless. My dough was firm enough to roll into balls. About the size you use for cookies. They are delicious warm. Wouldn’t change anything about the recipe.

    xxxxxyyyyy

  13. ScottinSoCal

    I’ve had this recipe bookmarked for months – probably over a year – but the one attempt I made at choux a long time ago put it on my “one day, maybe” list. For anyone else in the same boat, I can’t recommend enough that you sit and binge-watch The Great British Baking Show on Netflix. The contestants on there do choux, over and over again through the episodes. They make every mistake possible, and do it right, too. They explain the consistency of the dough in the pan, how to mix in the eggs, and what to watch for in the oven. It gave me some confidence and finally – SUCCESS!

    I will say there are so few flavors in here, don’t scrimp on anything. No pre-grated store-brand cheese. Fresh herbs, minced fine. And if you want nice round puffs, don’t be afraid to shape the dough on the baking sheet before you put them in the oven. They’re really very good.

    xxxxxyyyyy

  14. Jessica

    Please can you help me in doing this for a school function with about 978 children at the school how much would I need to prepare that?

    Thanks in advance xxx

    • Elise Bauer

      Hi Jessica, I have no idea how well this recipe scales, but if you are going purely on number of servings, I would multiply all of the ingredients by 15.

  15. Michelle

    Pipe and shape and freeze before baking for later use. They will be wonderful, warm, fresh and take less space in freezer. Freeze on pan then put in a freezer bag or container. Extra few min in oven, just pop frozen puffs onto parchment lined baking sheet.

  16. Erin

    Thanks for the great appetizer recipe. These turned out really well. Everyone at the party loved them!

    xxxxxyyyyy

  17. Nahida

    can I freeze these puffs and how? Baked or unbaked?

    • Tina

      So I was wondering this myself and did a little research. According to Julia Child, in “Mastering the Art of French Cooking”, the puffs “freeze perfectly”, just before using set them in a 425 degree oven for 3-4 minutes to thaw and crisp. I haven’t tried this yet, but I would wager she knows what she is talking about.

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