ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheese Puffs

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 40 mins
Cook time 36 mins
Yield Yields: About 85 puffs (serving size: 5 puffs)

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature
  • 1 1/2 cups shredded extra sharp Cheddar
  • 3 tablespoons grated Parmesan
  • 1 tablespoon chopped fresh thyme

Nutrition Information

  • calories 137
  • fat 10 g
  • satfat 6 g
  • protein 5 g
  • carbohydrate 6 g
  • fiber 0.0 g
  • cholesterol 76 mg
  • sodium 191 mg

How to Make It

  1. Preheat oven to 375ºF. Line 2 large baking sheets with parchment.

  2. In a large saucepan over medium-high heat, bring 1 cup water, butter, mustard, salt and pepper to a rolling boil. When butter has melted, add flour all at once. Stir vigorously with a wooden spoon until a sticky ball forms and it begins to pull away from sides of pan, about 3 minutes. Lower heat and cook, stirring, for 3 minutes. Remove from heat, transfer to a mixing bowl and let cool for 5 minutes.

  3. Using an electric mixer on medium speed, beat in 1 egg. Let mixture separate and then come back together before adding next egg. Repeat with remaining eggs. Beat in cheeses and thyme.

  4. Portion dough by tablespoonfuls onto baking sheets, spacing 1 inch apart. (Alternatively, use a piping bag with a plain tip or a small ice cream scoop.) Bake until golden brown, 25 to 30 minutes, switching pans front to back and top to bottom halfway through. Serve warm.