These Cheddar Cheese Puffs are golden, impossibly light, and smell like the best grilled cheese sandwich you’ve ever had. The process is surprisingly straightforward, and you’re just a few ingredients away from the most impressive, crowd-pleasing appetizer. You’ll be amazed how such humble ingredients transform into something so elegant and addictive.
Looking for Cheddar Cheese Puffs inspiration? You'll love what we have! Explore more Savory Snacks recipes or discover our Chicken favorites.
Why You’ll Love This Cheddar Cheese Puffs
Deceptively simple: Just a series of simple steps for a professional-looking result.
Incredible texture: Crisp shell with a soft, airy, hollow interior.
Endlessly versatile: Fantastic alone or as a base for fillings and flavor variations.
Freezer-friendly: Make ahead and reheat for fresh-tasting puffs anytime.
Ingredients & Tools
- 1/2 cup (115g) water
- 1/2 cup (115g) whole milk
- 8 tablespoons (115g) unsalted butter, cut into pieces
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup (120g) all-purpose flour, sifted
- 4 large eggs, at room temperature
- 1 1/2 cups (150g) sharp cheddar cheese, finely grated
- 1/2 teaspoon smoked paprika (optional, for a hint of warmth)
- 1 egg yolk beaten with 1 teaspoon water (for egg wash)
Tools: Medium saucepan, wooden spoon, stand mixer or electric hand mixer (optional but helpful), piping bag with a large round tip or a cookie scoop, baking sheets, parchment paper.
Notes: Using whole milk and water together gives you richness and a crisper shell. Grate your own sharp cheddar for the best melt and flavor.
Nutrition (per serving)
| Calories: | 95 kcal |
| Protein: | 3.5 g |
| Fat: | 7 g |
| Carbs: | 4.5 g |
| Fiber: | 0.2 g |
Serves: Makes about 24 puffs | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Room temperature eggs are non-negotiable. Cold eggs will shock the warm dough and can cause it to seize up, making it difficult for the eggs to incorporate fully. This can result in a dense, rather than airy, puff.
- Grate your own cheese. Pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose, which can prevent it from melting smoothly into your dough. A block of good, sharp cheddar that you grate yourself will give you a far superior melt and flavor.
- Have everything measured and ready. This is a recipe where mise en place—having all your ingredients prepped—makes a huge difference. The choux pastry process moves quickly once you start, and you won’t have time to stop and grate cheese or measure flour.
- Don’t be afraid of the dough. When you first add the flour to the hot liquid, it will form a ball that looks a little dry and greasy. This is exactly what you want! You’re cooking out the raw flour taste and drying the dough slightly so it can absorb more egg.
How to Make Cheddar Cheese Puffs
Step 1: Start by preheating your oven to 425°F (220°C) and lining two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Place it over medium heat and stir until the butter has completely melted. You’ll want to bring this mixture to a full, rolling boil—the kind where the bubbles don’t disappear when you stir.
Step 2: As soon as the liquid is boiling vigorously, remove the pan from the heat and immediately add all of the sifted flour at once. Stir vigorously with a wooden spoon. The mixture will look shaggy and messy at first, but keep stirring! It will quickly come together into a smooth, thick ball of dough that pulls away from the sides of the pan. This should take about a minute or two.
Step 3: Now, it’s time to dry out the dough a bit. Return the pan to low heat and cook, stirring constantly, for another 1-2 minutes. You’ll notice a thin film of cooked dough forming on the bottom of the pan—this is a good sign! You’re evaporating excess moisture, which helps the puffs puff up later instead of spreading out. Transfer the hot dough to the bowl of a stand mixer fitted with a paddle attachment, or to a large bowl if using a hand mixer.
Step 4: Let the dough cool for about 4-5 minutes. It should still be warm, but not so hot that it cooks the eggs on contact. Start mixing on low speed to release a bit more steam. Then, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will look slippery and broken at first with each addition, but will magically come back together into a smooth, sticky, and glossy paste. This is the sign of a well-emulsified choux pastry.
Step 5: Once all the eggs are in and the dough is glossy, switch to a spatula. Add the finely grated cheddar cheese and the smoked paprika (if using). Fold gently until the cheese is evenly distributed throughout the dough. You’ll see lovely orange streaks running through it.
Step 6: Transfer the dough to a piping bag fitted with a large (about 1/2-inch) round tip. Pipe 1.5-inch mounds onto your prepared baking sheets, spacing them about 2 inches apart. If you don’t have a piping bag, you can use two spoons or a medium cookie scoop to portion the dough. Use a wet finger to gently smooth down any pointy tips on the piped dough, as these can burn in the oven.
Step 7: Lightly brush the tops of the puffs with the egg wash. This will give them a beautiful, deep golden-brown color as they bake. Place the trays in the preheated oven and immediately reduce the oven temperature to 375°F (190°C). Bake for 20-25 minutes. Do not, I repeat, do not open the oven door during the first 15-20 minutes of baking! The rush of cold air can cause your beautiful puffs to collapse.
Step 8: The puffs are done when they are deeply golden brown all over, feel light for their size, and sound hollow when you tap them on the bottom. To be extra sure, you can take one out and split it open—the inside should be cooked through and airy, not wet or doughy. Transfer them to a wire rack and let them cool for a few minutes. They are absolutely sublime when served warm.
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature or freeze.
- Freezer: Freeze baked puffs in an airtight bag up to 3 months. Reheat from frozen.
- Reviving: Re-crisp in a 350°F (175°C) oven for 5-8 minutes.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The acidity and freshness of the greens cut through the rich, cheesy fat of the puffs perfectly, creating a wonderfully balanced bite.
- A warm, creamy tomato soup — This is the ultimate cozy pairing. Dipping a warm, cheesy puff into a velvety tomato soup is a classic for a very good reason.
- Charcuterie and cornichons — Serve these puffs as part of a larger snack board. The salty, savory meats and tangy pickles complement the cheesy flavor beautifully.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — The wine’s bright acidity and citrus notes act as a palate cleanser, making each bite of the rich puff taste fresh and new.
- A light-bodied, malty beer like a Vienna Lager — The beer won’t overpower the puffs, and its maltiness harmonizes wonderfully with the toasted, cheesy notes.
- Sparkling apple cider — The bubbles and slight sweetness are a fantastic non-alcoholic option that still provides that refreshing contrast you’re looking for.
Something Sweet
- Dark chocolate mousse — After a savory, cheesy start, a rich and not-too-sweet chocolate dessert feels like a perfect, elegant finale.
- Lemon sorbet — The intense, clean citrus flavor is incredibly refreshing and acts as a perfect reset after the indulgent main event.
- Almond tuiles — These delicate, crispy cookies provide a lovely textural contrast and a subtle, nutty sweetness that doesn’t feel too heavy.
Top Mistakes to Avoid
- Mistake: Not bringing the liquid to a full boil. If your liquid mixture isn’t boiling vigorously when you add the flour, the starch in the flour won’t gelatinize properly. This can lead to a dough that is too wet and puffs that don’t rise well.
- Mistake: Adding cold eggs to the hot dough. I’ve messed this up before too… Cold eggs can cause the fat in the dough to solidify slightly, breaking the emulsion. This makes it harder to incorporate the eggs and can give you a greasy, dense final product instead of a light, airy one.
- Mistake: Under-baking the puffs. It can be tempting to pull them out as soon as they look golden, but if the insides are still wet, they will collapse as they cool. That hollow, dry interior is the goal!
- Mistake: Peeking in the oven too early. The structure of the puffs sets during the first half of the baking time. Opening the door introduces a draft and a temperature drop that can cause them to deflate before they’ve had a chance to stabilize.
Expert Tips
- Tip: Use a thermometer for precision. After you cook the dough in the pan, check its temperature. You’re aiming for around 175°F (80°C) before adding the eggs. This ensures the dough is dry enough but not so hot it will cook the eggs.
- Tip: Add a pinch of cayenne. For an extra little kick that enhances the cheese flavor without making it spicy, add a tiny pinch (about 1/8 teaspoon) of cayenne pepper along with the flour. It adds a wonderful depth.
- Tip: Create steam in the oven. For an even better rise, toss a few ice cubes into the bottom of your hot oven when you put the puffs in. The extra steam helps the puffs expand more before the crust sets.
- Tip: Test your dough consistency. The classic test is to dip a spoon in the dough and pull it out—the dough should form a “V” shape at the end of the spoon. If it’s too thick, add another tablespoon of beaten egg. If it’s too runny, well, you might have to add a bit more flour, but this is trickier to fix.
FAQs
Can I make the dough ahead of time?
Absolutely, and it’s a great party trick! You can prepare the choux dough (through the step of adding the cheese) and keep it in the refrigerator for up to 24 hours. The flavor actually improves. Let it sit at room temperature for about 30 minutes before piping, as it will be quite stiff straight from the fridge. You can also pipe the puffs onto a baking sheet and freeze them solid, then transfer to a bag. Bake from frozen, adding a few extra minutes to the baking time.
Why did my cheese puffs collapse?
This is almost always due to one of two things: under-baking or under-drying the dough. If the internal structure isn’t fully set, the steam that puffed them up will escape as they cool, causing the collapse. Make sure you cook the dough adequately in the pan to evaporate moisture, and bake until they are deeply golden and sound hollow. Also, resist the urge to open the oven door too early!
Can I use a different type of cheese?
Of course! Gruyère is the classic French choice and is fantastic. You can also use Comté, Emmental, or even a mix. The key is to use a hard, dry cheese that grates well and has a strong flavor. Avoid very soft or oily cheeses like mozzarella or blue cheese, as they can throw off the moisture balance and texture of the dough.
My dough was too runny. What happened?
A runny dough usually means either the initial dough wasn’t cooked long enough to dry out, or the eggs were too large. Different brands of flour can also absorb liquid differently. If your dough is too slack to hold a shape, you can try to beat it a little longer in the mixer to develop the gluten, which can help it tighten up. If it’s truly soupy, it’s best to start over, unfortunately.
How do I store and reheat leftover puffs?
Once completely cool, store them in an airtight container at room temperature for up to 2 days. They will lose their crispness but are still tasty. To re-crisp, place them on a baking sheet in a 350°F (175°C) oven for 5-8 minutes. For longer storage, freeze them as mentioned above. They reheat wonderfully straight from the freezer.
Cheddar Cheese Puffs
Learn how to make golden, airy Cheddar Cheese Puffs with this easy recipe. The perfect crowd-pleasing appetizer for any occasion. Get the recipe now!
Ingredients
For the Cheddar Cheese Puffs
-
1/2 cup water (115g)
-
1/2 cup whole milk (115g)
-
8 tablespoons unsalted butter (115g, cut into pieces)
-
1 teaspoon granulated sugar
-
1 teaspoon fine sea salt
-
1 cup all-purpose flour (120g, sifted)
-
4 large eggs (at room temperature)
-
1 1/2 cups sharp cheddar cheese (150g, finely grated)
-
1/2 teaspoon smoked paprika (optional, for a hint of warmth)
-
1 egg yolk beaten with 1 teaspoon water (for egg wash)
Instructions
-
Start by preheating your oven to 425°F (220°C) and lining two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Place it over medium heat and stir until the butter has completely melted. You’ll want to bring this mixture to a full, rolling boil—the kind where the bubbles don’t disappear when you stir.01
-
As soon as the liquid is boiling vigorously, remove the pan from the heat and immediately add all of the sifted flour at once. Stir vigorously with a wooden spoon. The mixture will look shaggy and messy at first, but keep stirring! It will quickly come together into a smooth, thick ball of dough that pulls away from the sides of the pan. This should take about a minute or two.02
-
Now, it's time to dry out the dough a bit. Return the pan to low heat and cook, stirring constantly, for another 1-2 minutes. You’ll notice a thin film of cooked dough forming on the bottom of the pan—this is a good sign! You’re evaporating excess moisture, which helps the puffs puff up later instead of spreading out. Transfer the hot dough to the bowl of a stand mixer fitted with a paddle attachment, or to a large bowl if using a hand mixer.03
-
Let the dough cool for about 4-5 minutes. It should still be warm, but not so hot that it cooks the eggs on contact. Start mixing on low speed to release a bit more steam. Then, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will look slippery and broken at first with each addition, but will magically come back together into a smooth, sticky, and glossy paste. This is the sign of a well-emulsified choux pastry.04
-
Once all the eggs are in and the dough is glossy, switch to a spatula. Add the finely grated cheddar cheese and the smoked paprika (if using). Fold gently until the cheese is evenly distributed throughout the dough. You’ll see lovely orange streaks running through it.05
-
Transfer the dough to a piping bag fitted with a large (about 1/2-inch) round tip. Pipe 1.5-inch mounds onto your prepared baking sheets, spacing them about 2 inches apart. If you don’t have a piping bag, you can use two spoons or a medium cookie scoop to portion the dough. Use a wet finger to gently smooth down any pointy tips on the piped dough, as these can burn in the oven.06
-
Lightly brush the tops of the puffs with the egg wash. This will give them a beautiful, deep golden-brown color as they bake. Place the trays in the preheated oven and immediately reduce the oven temperature to 375°F (190°C). Bake for 20-25 minutes. Do not, I repeat, do not open the oven door during the first 15-20 minutes of baking! The rush of cold air can cause your beautiful puffs to collapse.07
-
The puffs are done when they are deeply golden brown all over, feel light for their size, and sound hollow when you tap them on the bottom. To be extra sure, you can take one out and split it open—the inside should be cooked through and airy, not wet or doughy. Transfer them to a wire rack and let them cool for a few minutes. They are absolutely sublime when served warm.08
Not what you're looking for?
