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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.
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.
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.
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
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.
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.
Thanks for the great appetizer recipe. These turned out really well. Everyone at the party loved them!
can I freeze these puffs and how? Baked or unbaked?
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.
I’m cooking for 50 people this Sat and wonder if I made these the day before and reheated the next would they crisp up ok? Also if anyone has an idea for one other canapé that is possible to prepare the day before and won’t take too much time. I have a mammoth amount of preparing for the main and dessert!
Sleepless and panicking in Ireland!
Thanks in advance