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Cheese Puffs with Crispy Gruyere

Cheese Puffs with Crispy Gruyere
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These Cheese Puffs with Crispy Gruyere combine light, airy choux pastry with a rich, nutty Gruyere cheese that crisps beautifully on top. Perfectly crispy outside and soft, cheesy inside, they make an elegant yet easy appetizer or snack that can be customized with herbs or spice for added flair.

Ingredients

Scale

Main Ingredients

  • 1 cup hot water
  • 8 tablespoons unsalted butter
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 4 large eggs (room temperature)
  • 1 cup shredded Gruyere cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Add-ins

  • Fresh thyme or chives, finely chopped
  • Pinch of cayenne pepper or smoked paprika (for a spicy kick)

Instructions

  1. Prepare the Dough: Heat 1 cup of water and 8 tablespoons of butter in a saucepan until the butter melts completely. Remove from heat, then add 1 cup of flour all at once and stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. This choux pastry dough is the base for your cheese puffs.
  2. Incorporate the Eggs: Transfer the dough to a mixing bowl and let it cool slightly. Beat in 4 room temperature eggs one at a time, mixing thoroughly after each addition, until the dough is smooth, glossy, and holds its shape well.
  3. Fold in Gruyere Cheese: Gently fold in 1 cup of shredded Gruyere cheese, taking care not to deflate the dough to maintain maximum puffiness. Optionally, add chopped herbs or spices now if using.
  4. Pipe or Spoon onto Baking Sheets: Using a piping bag or spoon, place dollops of dough about 1-2 inches apart on a parchment-lined baking sheet. Smaller dollops work great for bite-sized puffs.
  5. Bake Until Golden and Crispy: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes without opening the oven door. The puffs should puff up fully, turn golden brown, and have a crispy tops.

Notes

  • Use room temperature eggs to help incorporate them smoothly.
  • Do not open the oven door during baking to prevent collapse.
  • Grate the Gruyere fresh for best melting and crisping.
  • For extra puffiness, start baking at a slightly higher temperature then reduce heat.
  • Cool completed puffs on a wire rack to maintain crispness.
  • Store leftovers in an airtight container at room temperature for up to 2 days and reheat in a 350°F oven for 5-7 minutes.
  • Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Bake direct from frozen, adding a few extra minutes to bake time.

Nutrition

Keywords: cheese puffs, gruyere cheese, choux pastry, appetizer, snack, party food, gluten-free option

Find it online: https://cherrycooks.com/cheese-puffs-with-crispy-gruyere/