Cheese puffs, or Gougeres are my favorite things to bake when I crave for something cheesy. They are such delightful—and addictive—little packages packed with wonderful aromas and delicate flavors. I just can’t stop eating these fresh-off-the-oven cheese puffs, loaded with mozzarella and Parmesan cheese.
How to Make Cheese Puffs
I learned how to make these cheese puffs from Home Cooking Adventure. Her video offers clear step-by-step instructions so this cheese puffs recipe is fail-proof and fool-proof.
Pâte a Choux Dough or Choux Pastry
Pâte a Choux is the building block of cheese puffs or French gougeres. It’s basically cooked dough of all-purpose flour, hot boiling water, butter and eggs. Pate a choux is also used to make cream puffs, pumpkin cream puffs, chouquettes, beignets, and other delicious baked goods.
This recipe yield golden-hued, puffy, light and airy cheese puffs. Depending on how big you make them, you get about 16-18. Trust me, you might want to make two batches as they will fly off the kitchen counter top in no time as they are so addictive. Once you start eating, you want more.
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