It only requires 20 minutes of preparation to prepare these delicious small snacks. As a child, my grandmother used to prepare this for me along with soup, and I found that combination delightful.
As time went by, this recipe got forgotten. Nevertheless, I thought I should give this recipe a try when I was making soup one day. When I tried the recipe that day, I was worried it would go bad, but I can assure you it was even better than I had anticipated.
Contents
What You’ll Need for Cheese Puffs
Pastry Dough
- Water
- Butter
- Flour
- Eggs
- A pinch of salt and sugar
Cheese Filling
- Goat cheese
- Cream cheese
- Lemon juice
- Garlic
- Fresh herbs
- Heavy cream
- Salt and pepper
How to Make Cheese Puffs
Gather All the Ingredients
Making these lovely cheese puffs starts with understanding the art of choux pastry, a process that might seem strange but is relatively straightforward. It start with with gathering all the ingredients: water, butter, salt, sugar, flour, and eggs. The key to success is preparation and precision. Chefs, call it mise en place.
Preparation of Dough
Add water, a pinch of sugar, a touch of salt, and a full stick of unsalted butter in a medium-sized bowl with thick walls. Bring the mixture to medium-high heat & let it come to a rolling boil.
This is where patience and concentration become necessary. When the liquid reaches a full, vigorous boil, please remove it from the heat & quickly add 1 cup of flour simultaneously.
Now, you need to stir a wooden spoon for around 30 to 60 seconds to make a smooth mixture. After that, you should lower the heat and stir for another minute. We need to make a dough that is slightly dry but also smooth.
The Egg Transformation
Transfer the warm dough to a rack mixer or a large mixing bowl. Start mixing at a lower speed to help cool the dough a little. Now comes the central part—adding the eggs.
When I tried this for the first time, I added all the eggs simultaneously, which was utterly wrong. One by one, add them, making sure to mix thoroughly after each addition.
As you continue mixing, the dough changes from a lumpy, weird mixture to a smooth, silky texture that falls beautifully from the mixer attachment.
Shaping & Preparing to Bake
To begin with, you first need to preheat the oven to 425°F. In the meantime, take a baking sheet and place some parchment paper on it to prevent the bread from sticking.
After preparing your dough, fill the large round tip into a piping bag or use a plastic bag that has the corner cut off. Squeeze out small dough dollops approximately the size of an inch ball onto the baking sheet, making sure to have some space in between them. If any points or uneven bits are on top of the dough, dampen your fingers and gently smooth them down.
To give your puffs a nice golden color when baking, brush the tops with a mix of beaten eggs and a little splash of milk.
Prepare Cheese Filling
While the puff pastry bakes, you can make the filling. In a bowl, combine the finely chopped garlic and lemon juice. Next, combine some cream cheese and soft goat cheese and blend until the mixture is creamy and smooth.
Slowly stir in the heavy cream after adding the lemon and garlic. First of all, maintaining consistency can be difficult; I prefer to explain it in plain language. A pipable consistency is required. Easy, not?
Chop some fresh parsley & fold it in, then add salt and cracked black pepper to taste.
Baking & Assembly
Bake the puffs for about 15 minutes. If they don’t turn golden and require more time, set the oven to 375°F and continue baking.
Allow your puffs to cool completely after baking. Using a small knife or skewer, carefully make a tiny hole in the bottom of each pastry to keep it crispy. This lets steam escape.
Next, it’s time to fill them up! Put your cheese mixture into a piping bag fitted with a small star-shaped tip. Carefully squeeze the filling into each puff, but don’t put too much in—just enough to bring a creamy surprise when someone takes a bite!
Cheese Puffs: Serving Ideas
Enjoy these puffs warm or at room temperature. They pair wonderfully with a glass of champagne or my favorite combination with soup. If you’re making them ahead of time, you can bake the puffs and prepare the filling separately.
Just put them together right before serving to keep them tasting great.
Tips For Newbies & Pros
- Make sure all the ingredients are at room temperature
- Don’t open the oven while baking to stop puffs from deflating
- The dough’s consistency is important; follow mixing instructions carefully
- If the filling seems too thick, add a little more cream
- It can be prepared in advance and gently reheated in the oven.
Short-Term Storage (Same Day)
Room Temperature Storage
- Keep the cheese puffs in one layer.
- Line a plate or rack with paper towels.
- Use a fresh kitchen towel to wrap loosely.
- It is best to finish baking for four to six hours.
- Store in a dry, cool place at room temperature.
Refrigeration:
Storing Baked Puffs
- Allow puffs to cool fully before storing.
- Put in a tightly sealed container.
- In between parchment paper sheets, create a layer.
- Refrigerate for up to 2-3 days
- Recommended to reheat before serving
Long-Term Storage Options
Freezing Unbaked Puffs
- Pipe raw choux pastry onto a baking sheet
- Freeze until solid
- Place the frozen puffs to a freezer bag
- It has a one-month shelf life.
- Bake straight from the freezer, extending the baking time by two to three minutes.
Cheese Puffs: Troubleshooting Common Issues
Dough Problems
Flat or Deflated Puffs
Causes:
- Eggs added early
- overmix the dough
- The oven temperature is lower than the instructions
- Open the oven door during baking
Solutions:
- Add eggs gradually, one at a time
- Mix just until the dough is smooth & glossy
- Preheat oven to 425°F
- Don’t open the oven for the first fifteen minutes of baking.
Dough Too Liquid
Causes:
- Too many eggs
- Failing to cook the initial flour mixture for a sufficient amount of time.
- Wrong flour measure
Solutions:
- Add flour in small increments
- Cook flour mixture until it create a clear dough ball
- Use exact measuring techniques
- Let the dough cool a little before adding eggs
Baking Issues
Uneven Browning
Causes:
- Uneven oven temperature
- Uneven baking sheet
- Piping uneven dough sizes
Solutions:
- Use an oven thermometer
- Rotate the baking sheet halfway through
- Pipe puffs in even sizes
- Use a light-colored baking sheet
Soggy Bottom
Causes:
- Filling puffs too soon
- Not creating steam release hole
- High humidity environment
Solutions:
- Cool puffs entirely before filling
- Poke a small hole in the bottom of every puff
- Store in a dry, cool place
- Use a wire rack for cooling
Related FAQs
Is making cheese puffs difficult?
While they may seem fancy, cheese puffs are relatively simple to make with practice. The key is following the choux pastry technique carefully.
Can I prepare the cheese puffs in advance?
The dough and cheese filling can indeed be made ahead of time. For the best flavor and texture, bake the puffs right before serving.
Are cheese puffs served hot or cold?
They’re best served warm or at room temperature shortly after filling to maintain their crisp texture.
Must Try it Once
These are lightweight, and you can prepare them in just 20 minutes and enjoy them while watching movies and with soup.
In the evening or afternoon, when you want to eat something but your stomach is almost complete, cheese puffs are the best snacks you can try.