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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.
i tried to make it twice, and it did not work. They do not ‘puff’ like in the picture, but flat.
Hi Julz, if you cheese puffs don’t puff, somewhere along the method, you must have done it wrong. They should never be flat.
Hi Julz. Try the recipe with the butter and and eggs (and even your beaters and bowl) at room temperature. Take them out of the refrigerator and leave them on your counter (away from nosy pets, haha) a couple hours before starting your prep. I made cheese “chips” several times before I did this and had no problems since. Fortunately the “chips” are just as tasty. Hope this helps you!
i just love this recipe……when we have a get together, everyone asks for them…..I make them ahead a week or so and freeze…..perfect…..also I put some chopped fresh dill in it. Yummy.
Not too much though.
This is my favourite appetizer ever. Thank you.
Thank Rowena for trying my cheddar cheese puffs recipe. :)
My mother taught me a variation of this recipe.. But she used Gruyere cheese.. Now I want to make some.. So good!
Thanks for the suggestion I will have to try gruyere cheese.
I made cheese puffs that didn’t come out great, I think I should have let the dough cool down before adding cheese and baking. The recipe I used started with boiling water and then incorporating the flower
Hey…i found this recipe today and tried it immediately and it turned out fantastic…i feel like a professional pastry chef lol thanks alot for sharing this recipe
How many gramme is 1/2 cup (1 stick) of butter?
Can the cheddar cheese biscuits be frozen?
Yes and just heat them up in the microwave before eating.
I dont have a stand mixer, will a electric egg mix or manual hand mix works?
Yes it will work just fine!
Hi! These cheddar cheese puffs look and sound amazing! I don’t have a stand mixer though. Was wondering, would a ihand held mixer work for this? Thanks.
Yes it works fine. :)
i hope i can make a lot of these recipes wish me luck