Cheddar Cheese Puffs are French puff pastry pockets stuffed with cheddar cheese and chopped scallions; they’re buttery, cheesy, delicious, and easy to prepare!
Gougeres, cheese puffs, little morsels of doughy, cheesy bliss is one of my favorite things.
Cheese puffs are quite simple to create because they are choux pastry filled with cheese and may incorporate additional ingredients such as bacon pieces, ham, or other things.
While I wish I could dine at the restaurant daily, it is too far from our home.
I then decided to make them with my own hands and make my cheddar cheese puffs.
As a consequence, we’re left with these incredible and delicious pastries that we can’t stop eating. This recipe has a low-calorie count of 114 calories per serving.
INGREDIENTS:
- 1 tbsp. (1 tbsp.) salted butter
- 1/2 cup unsweetened whole milk
- 1/2 cup distilled water
- 1 tsp mustard Dijon
- Cayenne pepper, 1/8 teaspoon
- 1 cup unbleached all-purpose flour
- 4 hefty eggs
- 5 oz. (1 1/2 cup) shredded sharp cheddar cheese
- 2 scallion stalks, sliced into small rounds
INSTRUCTIONS:
- Preheat oven (suggested temperature is 450 degrees Fahrenheit or 232 degrees Celsius). Preheat oven to 350°F. Line two baking pans with parchment paper. Combine the butter, milk, Dijon mustard, cayenne pepper, and water in a medium saucepan over medium-high heat; when the mixture reaches a boil, lower to medium-low heat and whisk in the flour. Cook, stirring continually, for approximately 2-3 minutes, or until the mixture forms a ball and slightly dries up.
- Beat the flour mixture with the paddle attachment in a stand mixer for one minute. Separate the eggs and beat well before adding them to the dough one at a time. Carefully stir in the cheese and scallions once all of the eggs have been combined.
- In small spoonfuls, spread the mixture onto the baking sheets and bake for 7 minutes at 375 degrees Fahrenheit. I advise adding another 15 to 20 minutes of baking time, or until the gougères are browned and crispy. Poke each one with a toothpick, sharp chopstick, or skewer to let the steam dissipate. Serve immediately.