Description
Chef John’s Party Cheese Puffs are light, airy, and cheesy bites perfect for entertaining. Made with a choux pastry dough enriched with sharp Cheddar and Parmesan cheeses, these puffs bake up golden and crisp on the outside with a soft, cheesy interior. Ideal as a crowd-pleasing appetizer, they combine a subtle kick from cayenne pepper with the rich flavors of melted cheese for delicious finger food that pairs well with cocktails or as a savory snack.
Ingredients
Scale
Liquids & Fat
- 1 cup water
- 1/2 cup unsalted butter
Seasonings & Spices
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
Dry Ingredients
- 1 cup all-purpose flour
Eggs & Dairy
- 4 large eggs
- 1 1/2 cups shredded sharp Cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Combine liquid ingredients: In a medium saucepan over medium heat, combine the water, unsalted butter, salt, and cayenne pepper if using. Bring this mixture to a rolling boil.
- Add flour and form dough: Reduce the heat to low, add all of the flour at once, and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball.
- Cook dough to dry: Continue stirring and cooking the dough for 1 to 2 minutes to help evaporate moisture, which improves the texture. Remove the pan from the heat after this.
- Cool and add eggs: Allow the dough to cool for about 5 minutes so it does not cook the eggs. Then, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, resulting in a smooth, elastic batter.
- Incorporate cheeses: Stir in the sharp Cheddar and grated Parmesan cheeses until evenly combined within the dough.
- Portion dough: Using a tablespoon or small scoop, drop mounds of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for expansion during baking.
- Bake at high heat: Place the baking sheets in the oven and bake at 425°F for 15 minutes to create puffiness and initial browning.
- Lower temperature and continue baking: Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 10 to 15 minutes until the cheese puffs are golden brown and feel dry inside.
- Cool and serve: Remove the cheese puffs from the oven and let them cool slightly on the baking sheets. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure the dough cools slightly before adding eggs to prevent scrambling.
- Do not open the oven door during the temperature change to prevent the puffs from collapsing.
- You can substitute different cheeses for variation, but sharp Cheddar and Parmesan provide a classic flavor.
- These can be made ahead and reheated briefly in a hot oven to refresh the crispiness.
- For a spicier kick, increase cayenne pepper to taste.
