Cheese Puffs Savory Bites (Print)

Crispy, airy bites filled with cheese, great for entertaining or quick savory snacking.

# Components:

→ Base Ingredients

01 - 1/2 cup unsalted butter
02 - 1 cup whole milk
03 - 1 cup all-purpose flour
04 - 2 large eggs

→ Flavoring

05 - 1 cup grated cheese (cheddar, Gruyère, mozzarella, or a blend)
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon fine salt
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon garlic powder
10 - Fresh thyme or rosemary, finely chopped

# Directions:

01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - Combine unsalted butter and whole milk in a medium saucepan. Warm over medium heat, stirring occasionally, until butter is completely melted and the mixture reaches a simmer. Remove from heat.
03 - Add all-purpose flour, salt, baking powder, ground black pepper, and garlic powder to the saucepan. Mix energetically with a wooden spoon until a cohesive dough forms.
04 - Let the dough rest for 1 to 2 minutes to cool slightly. Incorporate eggs one at a time, beating thoroughly after each addition until the batter is glossy and smooth.
05 - Add grated cheese and fresh herbs. Stir until cheese and herbs are evenly distributed within the dough.
06 - Using a spoon or piping bag, deposit tablespoon-sized mounds of dough, about 1 1/2 inches apart, onto the prepared baking sheet.
07 - Place the tray in the oven and bake for 20 to 25 minutes, or until the cheese puffs are golden and puffed with a crisp exterior.
08 - Allow the cheese puffs to cool slightly before serving warm.

# Chef Secrets:

01 -
  • Quick to bake and ready in just over thirty minutes
  • Perfect for making ahead or serving fresh
  • Customizable with your favorite cheese or herbs
02 -
  • Great source of comfort and always gluten adaptable with the right flour
  • Crowd favorite and freezer friendly for snacks anytime
  • Versatile for different cheeses or herbs to balance what you have on hand
03 -
  • Let dough cool slightly before adding eggs to avoid scrambling them
  • Always bake until deep golden as underbaking leads to soggy centers
  • For the puffiest texture use freshly grated cheese rather than pre-shredded which can dry out the dough
  • Avoid opening the oven door in mid-bake as sudden drops in heat can collapse the puffs

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