Cheese Puffs Perfect for holiday pre-dinner bites, these cheese puffs seem impressive and taste delicious but are deceivingly easy to make. 1. Preheat oven to 425°F. Butter 2 large baking sheets and sprinkle with a dusting of flour. 2. In a medium saucepan, combine the water, butter, garlic, salt and pepper. Over medium-high heat, bring the mixture to a boil and then add the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth ball. Continue stirring for about 2 minutes more, until you see a film forming over the bottom of pan, then remove from heat. Add mustard and eggs, 1 at a time. Mix well to combine, then add cheese and mix again. 3. Using a teaspoon, scoop up the batter and drop spoonfuls one by one onto the baking sheets, giving them enough space to cook and expand, about an inch or two apart. Bake for about 20 minutes. Makes about 30 puffs3/4 cup flour, 1 cup water, 6 tablespoons (3/4 stick) butter, cut into small pieces, 2 cloves of garlic, finely grated, 3/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 1/2 tablespoons Dijon mustard, 4 large eggs, 1/2 cup (packed) coarsely grated Gruyère cheese, 1/2 cup (packed) Cheddar cheese.

Make

Tip

The better quality the cheese, the better the puff.

Cheese Puffs

goop

Perfect for holiday pre-dinner bites, these cheese puffs seem impressive and taste delicious but are deceivingly easy to make.

Makes about 30 puffs

3/4 cup flour

1 cup water

6 tablespoons (3/4 stick) butter, cut into small pieces

2 cloves of garlic, finely grated

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 tablespoons Dijon mustard

4 large eggs

1/2 cup (packed) coarsely grated Gruyère cheese

1/2 cup (packed) Cheddar cheese

1. Preheat oven to 425°F. Butter 2 large baking sheets and sprinkle with a dusting of flour.

2. In a medium saucepan, combine the water, butter, garlic, salt and pepper. Over medium-high heat, bring the mixture to a boil and then add the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth ball. Continue stirring for about 2 minutes more, until you see a film forming over the bottom of pan, then remove from heat. Add mustard and eggs, 1 at a time. Mix well to combine, then add cheese and mix again.

3. Using a teaspoon, scoop up the batter and drop spoonfuls one by one onto the baking sheets, giving them enough space to cook and expand, about an inch or two apart. Bake for about 20 minutes.

You may also like
recipes
Cannellini Bean + Quinoa Burgers

Served stacked or on a platter, these vegan and gluten-free burgers are easier to make than they look.

Read More
recipes
Katie Lee Joel’s Dark Chocolate Chunk & Dried Cherry Cookies

The summer before last, a mutual friend brought the lovely Katie Lee Joel and her husband William over for dinner. Much to my delight, she brought a fresh batch of these cookies with her. I adore the contrast of the dark chocolate and the cherries—heaven.

Read More
recipes
The Demoryto

This recipe comes to us from the Parisian brewery, Demory.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.