Amazingly Yummy Cheese Puffs

These airy little cheese puffs are French gougeres at heart, built on choux pastry, the same dough behind cream puffs and eclairs. It sounds fancy but comes together fast, and can even be started in the microwave.

The technique is what makes them puff. You boil water and butter, dump in the flour all at once and stir until it pulls into a ball, which dries out the dough. Then you beat in the eggs one at a time; the eggs are what create steam in the oven and balloon the puffs hollow and light.

Sharp New York cheddar folded into the warm dough melts through, giving each bite a savory, tangy depth, with a pinch of parmesan for extra punch. Dropped by teaspoonfuls and baked, they come out golden and crisp outside, soft and eggy within.

Serve them warm, when the cheese flavor is at its best, as a cocktail nibble or alongside soup.

Pro Tips

• Add the eggs one at a time and beat fully between each, or the puffs won’t rise properly.
• Cook the flour paste until it forms a smooth ball and films the pan, which dries the dough for a better puff.
• Don’t open the oven while they bake, or they can deflate.
• Serve warm; choux puffs are best fresh from the oven.

Variations

• Swap the cheddar for Gruyere for classic French gougeres.
• Stir in chopped chives, mustard powder or a pinch of cayenne.
• Top with cracked black pepper or everything-bagel seasoning before baking.