I found this cheese puffs recipe in one of my mother’s old cookbooks and updated the flavor by adding cayenne and mustard. Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties! —Jamie Wetter, Boscobel, Wisconsin
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1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 large eggs, room temperature
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese
In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard.
Drop by 1-inch balls 2 in. apart on greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.
Cheese Puffs Tips
How can you make cheese puffs your own?
Mix up the cheeses to your personal taste and add bits of crumbled cooked bacon or diced ham. These cheese puffs are called gourgeres (goo-ZHAIR) by the French, and they are basically a savory version of a cream puff made with choux pastry called pate a choux.
How do you serve cheese puffs?
To really elevate your cheese puffs, why not split them open and add a delectable filling such as ham salad or smoked trout pate? Or, do like the Parisians and pipe these into larger bun-sized puffs and fill them with roasted chicken or your favorite deli meats. They make a delicious sandwich.
Can you make cheese puffs ahead of time?
Yes, you can make these puffs up to 1 day in advance. (Only fill them right before serving, if you choose to fill them.) Cheese puffs also freeze incredibly well: After cooling completely, stack them on layers of waxed paper in a freezer container. You can freeze them up to 3 months.