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Cheddar Cheese Puffs - French puff pastry loaded with cheddar cheese and chopped scallions, so buttery, cheesy, yummy and easy to make!
One of the things that I love most is cheesy breads, for examples: cheese breadsticks and Gougeres, French cheese puffs, little morsel of doughy and cheesy goodness.
Cheese puffs are very easy to make as they are basically choux pastry loaded with cheese, and may include other ingredients such as bacon bits, ham, etc.
My favorite cheese puffs is found at “Juniper & Ivy” restaurant in San Diego.
The restaurant is owned by Top Chef Richard Blais. We discovered the restaurant a couple of years ago after visiting the San Diego zoo.
We checked it out and fell in love with the food instantly.
Little G is especially partial to their cheddar cheese puffs–always warm, fresh-off-the-oven, extremely buttery, cheesy, with the wonderful scent and aroma of chopped scallions inside the puffs.
In fact, little G and I would always be fighting for the last one and we would always ask for refills.
While I would love to dine at the restaurant every day, it’s too far from where we live.
So I decided to take the matter into my own hands by making these cheddar cheese puffs at home.
I have a couple of similar recipes on my site: gougeres and bacon parmesan gougeres.
I adapted the original recipe from Slate.com and added in some chopped scallions.
The end results are these amazing and addictive pastry that we just can’t stop eating.
Does it taste close to the ones at Juniper & Ivy, well, I think I am definitely getting there. :)
Frequently Asked Questions
This recipe is only 115 calories per serving.
What To Serve With Cheddar Cheese Puffs
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Cheddar Cheese Puffs
Ingredients
- 1/2 cup salted butter, 1 stick
- 1/2 cup whole milk
- 1/2 cup water
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/2 cups sharp cheddar cheese, grated
- 2 stalks scallions, cut into small rounds
Instructions
- Preheat the oven to 450°F (232°C) and line two baking sheets with parchment paper. In a medium saucepan over medium-high heat, combine the butter, milk, Dijon mustard, cayenne pepper, and water. When the mixture comes to a boil, reduce the heat to medium-low and add the flour. Cook, stirring constantly, until the mixture forms a ball and dries out slightly, about 2–3 minutes.
- Transfer the flour mixture to the bowl of a stand mixer and beat it with the paddle attachment for 1 minute. Add the eggs one at a time, beating until fully incorporated before adding the next. Once all the eggs are incorporated, stir in the cheese and scallions, mixing well.
- Drop the batter by a scant tablespoonful onto the baking sheets, leaving 1 inch (2.5 cm) between them. Bake for 7 minutes. Then, reduce the oven temperature to 350°F (180°C) and continue baking until the gougères are golden brown, about 15 to 20 minutes. Immediately after removing from the oven, poke each puff once with a toothpick, sharp chopstick, or skewer to allow steam to escape. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Glad you mentioned adding a 1/2 t of salt to a stick of unsalted butter Bee. Al,l I ever buy is unsalted butter so I was wondering how much salt to add…🥰
Thanks Shakin!
Another fabulous recipe! I will definitely try this one…..thanks so much Bee!
:)
At what point, if any, can the puffs be frozen. These look amazing!
After baking, you can freeze them and reheat before eating.
I’m a big fan, from purchasing your book through today.
For the life of me I cannot figure out how to save this recipe, yet I am logged in. Wasn’t that one of the benefits to joining was to save recipes?
Perhaps I’m vastly mistaken. If so, I apologize. I have no way to rate the recipe but it sounds delicious.
I’m well familiar with puffs, and was glad to discover this wasn’t a knock-off of those “cheesy-puffed-fingers” sold by Chester. Yea!
I’ve done the download of the recipe. It is a good thing I’m on my desktop and not my really old first-generation Android smartphone that has a touch better than zero storage.
Peace to you and yours. Keep up the good work.
Hi Gregory, we had to remove the save recipes function because my site was hacked due to the user registration. Malicious hacker registered an account and compromised my site and gain admin access. So we have to shut down and remove the user registration feature now due to the vulnerability. Sorry. For now, you can save recipes by saving it to your Pinterest account by pinning the pictures on the post. There is a P icon when you hover over it and you can save to Pinterest.
Thank you for replying. I understand and enjoy coming back to explore.
Try and send it to your email. I do this this a lot.
Kathy
Great option, thanks.
Absolutely save it to your email. Then you can make a box for it, and name it Bee! ?. Then you have ALL her good stuff at your fingertips!
I have tried most of the recipe you sent me, but when it come to cake type it’s impossible for me to do it because in the United Kingdom we use , Pound ounce and gram.
Exactly how many gram make a cup,
We do not use cup in England.
Reply to my email if you have time,
I would like to make your Cheddar Cheese Puffs, all my children will loved it, 6 of them.
Ahmad
You will need to convert the quantity or use a weight that has both metric and US measurements.
I google measurements when I get them from United Kingdom, it works out great for me.