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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

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