While it may seem complex, this type of dough is surprisingly easy to make. It’s used to create a variety of pastries, including cream puffs, eclairs, cheese puffs (gougères), beignets, and Mexican churros. Once you get the hang of the specific technique, you’ll find it’s a fantastic and functional style of dough. It can be a little stiff to work with by hand, but with some practice, you’ll master it in no time.
This recipe for cheese puffs is our favorite. They are made with cheddar cheese and a bit of thyme. For a smoky touch, add crumbled bacon to the mix. A savory herbal addition is delicious. We use sage, basil, or dill. One could use a small amount of blue cheese instead of cheddar. They are also outstanding and more traditionally made with Gruyere or Emmenthaler.
Don’t be afraid to add your twist to the recipe. Experiment with different cheeses, herbs, and even add-ins like ground mustard or other savory ingredients. This is your chance to be creative and make these cheese puffs uniquely yours.
These cheese puffs are Excellent as dumplings in a cream soup. They can be used instead of traditional croutons. We prefer eating them with reckless abandon as the most addictive appetizer.
Cheddar Cheese and Herb Puffs
4 oz unsalted butter
1 cup (8oz.) water
1 cup (120g) Panhandle Milling all-purpose flour
4 large eggs, at room temperature
4 oz. grated sharp cheddar cheese or 2 oz. blue cheese
1 Tbsp. chopped fresh thyme, rosemary, or dill
Fresh ground black pepper
Directions
- Add the water, butter, and salt to a medium-sized, deep saucepan or skillet and bring to a boil over high heat.
- Reduce the heat to medium and add the flour all at once. Combine quickly and stir with vigor. As the flour cooks, the mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a sturdy wooden spoon to stir. The dough will be thick. Continue to cook for 3 to 5 minutes.
- Remove the pan from the heat and let it cool for at least ten minutes. Stirring will enable the dough to cool evenly. The dough should be warm, but not hot enough to cook eggs. We suggest allowing it to cool to under 140°F.
- Add the eggs one at a time. Stir well after each addition until the eggs are fully incorporated into the dough. The dough should become somewhat creamy.
- Stir in the grated cheese, thyme, and fresh cracked black pepper.
- Heat the oven to 425°F. Spoon the dough into balls by rounded Tablespoon onto a parchment-lined baking sheet, allowing at least one inch between each ball.
- Place the pan in the oven and bake for 12 minutes at 425°F.
- Then, reduce the heat to 350°F and bake for 15-20 minutes. Turn off the oven and allow the puffs to stay in the oven for a few minutes more. Test the interior of one of the puffs. It should be dry and fluffy.
- Serve the puffs filled with a small amount of cream cheese or chicken salad. Store leftover unfilled puffs in the freezer in an airtight container for up to four months.
