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Cheese Puffs

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cheese puffs
Joel Goldberg

These cheese puffs (aka gougères) are a triple threat: easy to make, impressive looking, and insanely delicious. And the good news is, you probably already have most (or all) of the ingredients! Below, a few tips for making fancy-cocktail-party-worthy cheese puffs:

  1. Prep Your Ingredients Ahead - This is always best practice, but especially important for this fast-moving recipe. It's crucial to have your flour measured and ready when your water/butter mixture comes to a boil, that way you won't lose too much liquid to evaporation while measuring.
  2. Keep The Size Consistent - In order for the puffs to bake evenly, they need to be the same size. The easiest way to achieve this is with a small cookie scoop, but 2 teaspoon-sized spoons will also do the trick. A bit more eyeballing is involved if you choose to pipe them, but after piping a couple test puffs you should be good to go. 😊
  3. Get Creative - These puffs are ripe for flavor improvisation! Any hard cheese can be swapped out for the Gruyère, and there's no limit to the combinations of chopped herbs, dry spices, and other flavorings to experiment with. 

Made these? Let us know how it went in the comment section below!

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Yields: 30
Prep Time: 0 hours 10 mins
Total Time: 1 hour 0 mins
1/2 c.


4 tbsp.


1/2 tsp.

Kosher salt

1/2 tsp.

granulated sugar 

1 tsp.

freshly ground white pepper (optional)

1/2 c.

all-purpose flour


large eggs

1/2 c.

freshly grated Gruyère, plus more for topping

  1. Preheat oven to 400° and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine water, butter, salt, sugar, and white pepper if using, and bring to a boil. Add the flour all at once and stir with a wooden spoon until a smooth dough forms. Continue to cook until dough pulls away from the pan and forms a ball, and a film develops on the bottom of the pot, about 2 minutes.
  3. Transfer dough to a bowl and continue to mix with a wooden spoon to cool slightly, 1 minute. Beat in eggs, one at a time, mixing until smooth and fully incorporated after each addition. Fold in gruyere.
  4. Transfer batter to a piping bag or use a small (2 teaspoon capacity) cookie scoop to create small, inch-wide mounds on prepared baking sheet, about an inch apart. Top with more gruyere and bake until puffed and golden, 20 to 25 minutes.
Joel Goldberg
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