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Gave it a try. It was beautiful. I usually made pate Choux mixing between water n milk half half. What is the different between just water and water+milk?
I find that my Choux was thin and puffed And light in taste. It was really good.
just halved the amount for a smaller test batch and love it simple to follow for delicious treats thanks
So simple and delicious. Very unique too.
These were amazing,I didn’t have any cheddar cheese so I used smoked gouda.My house smelt amazing and I had to make two batches because they were being eaten as they came out of the oven. Thank you for the recipe.
So glad you like them Beverley! Love the use of smoked gouda. Such a delicious cheese.
My first attempt and it was fabulous. I too wanted to do these by hand and it took a bit of muscle. I added 1/4 teaspoon mustard powder, tabasco and a combination of parsley and chives. Absolutely delicious. I used a cookie scoop to form the balls. They were all gone in a flash. Divine straight out of the oven and also delicious cold.
Great recipe. And as it’s a simple choux pastry, you can add whatever you want to these. Perfect as a canape for guests once you dress them up. Or a quick snack for friends (Who doesn’t like cheese buns?)
I’ve made fillings a few times and it turns out well. The only thing that may throw people off is not cooking and pulling the roux enough and adding the eggs without fully incorporating the last. Just make sure it passes the stretch test while having a good shine and you’ll be happy.
this is a recipe I got from my mom many years ago. I used chopped provolone cheese, some grated Romano and cut up pieces of pepperoni. (about a cup each) Unbelievably good but expect the smell to be very strong from the provolone cheese.
Super easy and perfect!
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!!!
I’m very curious. I’ve made these Cheese Puffs a bunch of times and 425F is always great at the start. Did you have something in your oven that was smoking? Or did you add something to the choux that smoked?
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!