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Cheese Puffs

goop

Perfect for holiday predinner bites, these cheese puffs seem impressive and taste delicious but are surprisingly easy to make.

Makes about 30

¾ cup flour

1 cup water

6 tablespoons (¾ stick) butter, cut into small pieces

2 cloves garlic, finely grated

¾ teaspoon salt

¼ teaspoon ground black pepper

1½ tablespoons Dijon mustard

4 large eggs

½ cup packed, coarsely grated Gruyère cheese

½ cup packed, coarsely grated 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 the mustard and eggs, one at a time. Mix well to combine, then add the cheese and mix again.

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