Description
Deliciously cheesy and airy cheddar cheese puffs made from a light pâte à choux dough, these bite-sized treats are perfect as appetizers or snacks. Crispy on the outside and soft on the inside, they bring a rich sharp cheddar flavor with a hint of garlic and black pepper.
Ingredients
Scale
Liquid Ingredients
- 1 cup water
- 4 large eggs
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 1/2 teaspoon baking powder
- Freshly ground black pepper, to taste
Dairy
- 1/2 cup unsalted butter
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and allow easy cleanup.
- Boil Butter and Water: In a medium saucepan over medium heat, bring the water and unsalted butter to a rolling boil. Stir in salt and optional garlic powder, then promptly remove from heat.
- Add Flour: Quickly add all the flour to the saucepan and stir vigorously with a wooden spoon or spatula until the dough forms a ball and pulls away from the sides of the pan. This step ensures proper gelatinization of the flour.
- Cool the Dough: Let the dough cool for about 5 minutes to avoid cooking the eggs prematurely when added.
- Incorporate Eggs: Beat in the eggs one at a time. Make sure each egg is fully integrated into the dough before adding the next to achieve the right airy texture.
- Add Cheese and Baking Powder: Stir in the shredded sharp cheddar cheese and baking powder evenly throughout the dough. Season with freshly ground black pepper according to taste.
- Shape the Puffs: Using a spoon or small cookie scoop, drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for expansion.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the puffs are golden brown, crisp on the outside, and puffed up beautifully.
- Cool and Serve: Remove from the oven and let the cheese puffs cool slightly on the baking sheet. Serve warm for the best flavor and texture.
Notes
- Make sure to cool the dough slightly before adding eggs to prevent scrambling.
- For extra flavor, try adding herbs like chives or paprika to the dough.
- Cheese puffs are best enjoyed freshly baked but can be reheated in a toaster oven to regain crispness.
- You can substitute cheddar with other sharp cheeses like Gruyère or Parmesan for different flavor profiles.
- To make perfectly even puffs, use a cookie scoop or piping bag.
