These Cheese Puffs are little clouds of cheesy joy — golden on the outside, airy on the inside, and full of savory flavor. Inspired by the classic French gougères, I make them with a simple choux pastry and a generous handful of sharp cheese. Whether served as an appetizer, snack, or side dish, they never fail to impress.
Why You’ll Love This Recipe
I love how these cheese puffs manage to be both elegant and effortless. They use pantry staples and don’t require yeast, which means there’s no waiting for dough to rise. The choux dough is simple to make, and the results are always light, fluffy, and flavorful. I can serve them at parties, pack them for a picnic, or even make a batch just for snacking at home. They freeze beautifully and reheat like a dream, making them a practical make-ahead treat too.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup water
½ cup unsalted butter
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs
1 ¼ cups shredded sharp cheddar cheese (or Gruyère, Parmesan, or a mix)
¼ teaspoon ground black pepper (optional)
1 teaspoon dried chives or herbs (optional)
Directions
I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, I combine water, butter, and salt, bringing it to a boil over medium heat.
Once boiling, I reduce the heat and add all the flour at once. I stir quickly with a wooden spoon until the dough forms a smooth ball and pulls away from the sides.
I transfer the dough to a mixing bowl and let it cool for about 3–5 minutes.
Next, I beat in the eggs one at a time. It might look like the dough is separating, but I keep mixing until it becomes smooth and glossy.
I stir in the shredded cheese and any herbs or pepper. The dough should be thick but still sticky.
I use a cookie scoop or two spoons to drop tablespoon-sized mounds onto my prepared baking sheet, leaving about 2 inches between each.
I bake for 20–25 minutes, until golden brown and light when picked up. I never open the oven during the first 15 minutes to prevent collapse.
After baking, I let the puffs cool slightly and enjoy them warm for the best flavor and texture.
I like mixing up the cheeses — sharp cheddar with Parmesan is a favorite combo. For extra flair, I sometimes add chopped fresh herbs like thyme or parsley, or stir in a touch of Dijon mustard. For a fun twist, I sprinkle sesame seeds on top before baking. I’ve even added a bit of sautéed onion or spinach for a heartier bite.
Storage/Reheating
To store, I let the cheese puffs cool completely, then place them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them in a single layer, then transfer them to a freezer-safe bag for up to 2 months.
To reheat, I pop them in the oven at 350°F (175°C) for 5–8 minutes until warmed through and slightly crispy again. I avoid the microwave — it makes them rubbery. I’ve also had great success freezing the dough before baking and adding a couple extra minutes to the bake time.
FAQs
Can I make cheese puffs gluten-free?
Yes, I use a 1:1 gluten-free flour blend that’s suitable for baking. The texture might vary slightly, but the puffs still turn out beautifully.
Do I have to serve cheese puffs warm?
They’re best warm when the cheese flavor shines, but I also enjoy them at room temperature. When needed, I just reheat them briefly to restore the texture.
Can I prepare the dough ahead of time?
Absolutely. I often make the dough a few hours ahead and refrigerate it. I let it sit at room temperature before scooping and baking.
What cheese works best in this recipe?
I prefer sharp cheddar, Gruyère, or Parmesan. These cheeses melt well and bring out a bold, nutty flavor. I avoid soft cheeses like brie, which can make the dough greasy.
Are cheese puffs the same as cheese balls?
Not at all. Cheese puffs are made with a baked choux dough, making them hollow and airy. Cheese balls, on the other hand, are usually unbaked and made with cream cheese or shredded cheese mixtures.
Conclusion
These Cheese Puffs are one of my favorite go-to savory treats — deceptively simple, endlessly customizable, and always delicious. With their crisp shells and melty centers, they’re the kind of snack that disappears fast, whether I’m serving them at a gathering or enjoying them solo. Once I started making them at home, there was no going back to store-bought.
These light and airy Cheese Puffs are made from choux pastry and sharp cheese, baked to golden perfection. They’re savory, crispy on the outside, fluffy inside, and perfect as an appetizer, snack, or side.
Total Time:40 minutes
Yield:24–30 cheese puffs
Ingredients
1 cup water
½ cup unsalted butter
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs
1¼ cups shredded sharp cheddar cheese (or Gruyère, Parmesan, or a mix)
¼ teaspoon ground black pepper (optional)
1 teaspoon dried chives or herbs (optional)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium saucepan, bring water, butter, and salt to a boil over medium heat.
Reduce heat to low. Add all flour at once, stirring quickly until the dough forms a ball and pulls away from the sides.
Transfer dough to a mixing bowl and let cool for 3–5 minutes.
Beat in eggs one at a time until dough becomes smooth and glossy.
Stir in shredded cheese, herbs, and pepper if using. The dough should be thick and sticky.
