Cheese Puffs
Recipe by Nicole Thom-Arens
Makes 24 puffs
There is a scene in The Secret Christmas Library by Jenny Colgan in which the characters return from a day in the snow and are welcomed with a holiday spread including cheese puffs, “She [Bonnie] has also baked some little cheese puffs, warm from the oven and light and delicious as clouds.” When I read that line just before Christmas 2025, I was captivated by the idea of a warm, crisp, cheesy choux bun as part of the season. I’ve tested this recipe several times and finally got the dough consistency and bake where I want them. Be warned these are highly addictive. If you’re baking for a crowd, double the batch. Leftovers freeze beautifully. Store in an airtight container on the day of baking and reheat straight from the freezer at 350 degrees for 5 to 7 minutes.
Ingredients:1/3 cup water1/3 cup whole milk6 tablespoons unsalted butter, softened1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)2/3 cup all-purpose flour3 large eggs, room temperature1/2 cup grated Gruyere cheese1/2 teaspoon dry mustardDash of black pepper2 to 3 tablespoons finely grated parmesan cheese
Instructions:1. Arrange the oven racks so that one is nearer the top of the oven than the middle—I use the second highest option. 2. Preheat the oven to 350 degrees.3. Line a baking sheet with parchment paper.4. Prepare a piping bag fitted with a 15 mm-round tip. (You could also use a 1-inch scoop instead of the piping bag.) 5. Add the butter, milk, water, and salt to a medium saucepan and heat over medium-high heat on the stovetop. 6. Once the mixture is boiling, add the flour and stir with a wooden spoon for two minutes then reduce the temperature to low and continue stirring the mixture until a bit begins to cling to the bottom of the pan—about an additional 1 to 2 minutes. 7. Remove the pan from the heat and spread the mixture across the pan to allow it to cool evenly for 10 to 12 minutes. 8. While the mixture is cooling, whisk together 3 large eggs and grate the cheeses. Set aside. 9. After cooling the flour mixture, slowly begin adding the eggs 2 to 3 tablespoons at a time. Stir with a wooden spoon until all the egg is absorbed before adding more. Keep adding the egg until the dough is stiff but falls off the end of the spoon forming a thick v-shape. You’ll be left with about a 1/2 to 1 tablespoon of egg. 10. Once the egg is incorporated, add the dry mustard, a dash of black pepper, and the Gruyere. Mix until well combined. 11. Transfer the dough to the piping bag and pipe 1-inch mounds onto the prepared baking sheet leaving at least 1 1/2 inches between mounds, or use the scoop to distribute the dough accordingly. 12. Smooth out the tops and sides of each puff using the remaining beaten egg. Dip two fingers into the egg and pat down each top and smooth any edges with the egg. Top each puff with a sprinkle of parmesan. 13. Bake at 350 degrees for 30 to 32 minutes or until golden and crisp. 14. Once baked, allow to cool slightly on the baking sheet and serve warm.
Ingredients:1/3 cup water1/3 cup whole milk6 tablespoons unsalted butter, softened1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)2/3 cup all-purpose flour3 large eggs, room temperature1/2 cup grated Gruyere cheese1/2 teaspoon dry mustardDash of black pepper2 to 3 tablespoons finely grated parmesan cheese
Instructions:1. Arrange the oven racks so that one is nearer the top of the oven than the middle—I use the second highest option. 2. Preheat the oven to 350 degrees.3. Line a baking sheet with parchment paper.4. Prepare a piping bag fitted with a 15 mm-round tip. (You could also use a 1-inch scoop instead of the piping bag.) 5. Add the butter, milk, water, and salt to a medium saucepan and heat over medium-high heat on the stovetop. 6. Once the mixture is boiling, add the flour and stir with a wooden spoon for two minutes then reduce the temperature to low and continue stirring the mixture until a bit begins to cling to the bottom of the pan—about an additional 1 to 2 minutes. 7. Remove the pan from the heat and spread the mixture across the pan to allow it to cool evenly for 10 to 12 minutes. 8. While the mixture is cooling, whisk together 3 large eggs and grate the cheeses. Set aside. 9. After cooling the flour mixture, slowly begin adding the eggs 2 to 3 tablespoons at a time. Stir with a wooden spoon until all the egg is absorbed before adding more. Keep adding the egg until the dough is stiff but falls off the end of the spoon forming a thick v-shape. You’ll be left with about a 1/2 to 1 tablespoon of egg. 10. Once the egg is incorporated, add the dry mustard, a dash of black pepper, and the Gruyere. Mix until well combined. 11. Transfer the dough to the piping bag and pipe 1-inch mounds onto the prepared baking sheet leaving at least 1 1/2 inches between mounds, or use the scoop to distribute the dough accordingly. 12. Smooth out the tops and sides of each puff using the remaining beaten egg. Dip two fingers into the egg and pat down each top and smooth any edges with the egg. Top each puff with a sprinkle of parmesan. 13. Bake at 350 degrees for 30 to 32 minutes or until golden and crisp. 14. Once baked, allow to cool slightly on the baking sheet and serve warm.