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Perfection! Filled them with a chicken salad for party appetizers. Big hit!
I have never made anything like this before, but they came out great! I don’t have a mixer, so I had to really muscle the eggs in. Once I got the cheese incorporated I -ahem- needed a breather, so I stuck the whole metal mixing bowl + dough in the freezer for a few minutes. I think this made it easy to spoon it into balls. I used cheddar and feta, threw in some cayenne and smoked paprika, and topped with a little Maldon. They came out with a crisp shell and cheesy stringy centers- divine. Thank you!
This is more like a Brazilian Cheese bread! But you can mix parmegiano cheese as well.
425 is way too hot! Set off my smoke alarm. Other than that, delicious!!!
Can I use this recipe for school assignment?
Hi, Mgk! Feel free to use it for your school assignment.
Great recipe, although I did not get nice round balls the first time. Maybe the dough was not just firm enough.Flavour very good, used mature goats cheese, added a wee bit of fresh rosemary and a more than generous pinch of white pepper.
I just made these and they were delicious. I pressed 3-4 garlic cloves into the boiling water with the butter, etc, and that added a great extra flavor.
One question, though: I weigh ingredients when baking and did the same here; 120 grams of AP flour for a cup. They were a little softer than I expected and didn’t rise as much as the pics.
Is your “cup” a weighed amount and, if not, how much more should I have added?
Thanks for the recipe.
Hi, Jen — I don’t think the flour would’ve been the issue. If your cheese puffs didn’t rise as much as you’d hoped and the outside didn’t crisp it was likely because of oven temperature and/or opening the door to the oven to check on the puffs.
Hi Jen, while I’ve seen published conversions of 120g to 1 cup of APflour, the lowest I’ve ever weighed flour is 135 g, and that’s with lightly scooping the flour into the cup and leveling off with a knife. I just measured again right now and I came up with 140g. So, the flour might have been an issue. The other thing is to make sure to use fresh eggs.
OMG put beacon and cheddar cheese in puffs and everyone raved about them thanks for the recipe! Was easy to make and so good
Excellent receipe. It turned out beautiful…thank you for the recipe
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
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.
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.
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?
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!
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.
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.
do you have to use butter? can margarine be substituted?
Hi, Wendy! For this recipe, I think it’s best to use butter. Enjoy!
First time making it today and it was a success! Thanks for the awesome recipe!
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?
Hi Suzanne, eggs are the leavener. With 4 eggs to one cup of flour, no additional leavener is needed.
delicious every time
the taste is delicious. but mine were flat like cookies.. what did I do wrong.?
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!
I used dill and multi colored pepper instead and baked and channel shapes it was a very big success.