It’s almost time for us to think about Thanksgiving gravy, holiday cocktail parties, and wrapping paper.
And holiday cards, and party dresses, and church service, and the right shade of Christmas red lipstick. Gosh. We’re going to need a gift for the mail carrier, and the FedEx guy, and the dude at the bank that always makes everything better. So many things are about to happen.
It’s like once Halloween passes, the rest of the year is just madness. Right?
Can we just ease on in to this whole situation?
Let’s start slow. Baby steps. Appetizers.
These cheese puffs start with a simple pate a choux dough. We’ve definitely talked about pate a choux before, but usually in sweet incarnations. See: Strawberry Cream Puffs with Milk Chocolate Sauce.
Pate a choux is made by stirring together water and melted butter with flour over a low flame. It’s a cooked dough! Eggs are beaten into the cooked dough and the silky dough is piped onto a baking sheet. Instead of adding sugar, we’re going to add a major amount of cheese and herbs. These are totally light and pop-able… and we can make ahead and freeze them too!
We’re learning. It’s cool.
We’re cooking dough!
These puffs start by simmering water with butter and a smidge of whole grain mustard.
Our flour, eggs, and herbs are standing by. Hold please.
Oh! Salt and pepper into the water, too!
Away to simmer we go!
Once the butter is melted and the water in simmering, we turn the heat down low, add the flour, and quickly stir.
The dough will form a glossy, cohesive, ball. It’s actually really cool (after the few seconds of it being totally nerve bending)!
We cook the dough over low heat to cook out some of the moisture.The flour mixture will begin to coat the bottom of the pan. Doing it right!
We place the cooked dough into the bowl of a stand mixer in order to beat in the eggs!
I’m a dork and I think this is totally fun.
Five eggs produces this gorgeous glossy batter!
Fresh chives, fresh herbs, lemon zest, and lots of cheese!
Really good ideas.
I put the batter into a reusable piping bag with a big 1/2-inch round tip. You can also just spoon the batter onto the prepared baking sheet.
Judging by the look of my dollops of batter, I could have just as easily used a spoon. Real.
Think of this recipe as a base. The water, butter, flour, and eggs are your basic proportions. Beyond that, just imagine all the goodness you can pack into these puffs. Jalapeno and cheddar? Cinnamon sugar. Chili spices. Chai spices. The possibilities are endless.
I like to serve these puffs, slightly warm with a big wedge of Brie cheese, and whole grain mustard and jam for serving. They make lovely little bites. Tender, light, and eggy. They make a great appetizer, especially since you can freeze the baked puffs, and simply reheat them in warm oven just before serving.
We’re in this together!
Fresh Herb and Gruyรจre Puffs
makes about 2 dozen puffs
adapted slightly from Thomas Keller
For the Profiteroles:
1 cup water
6 tablespoons unsalted butter
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 teaspoon whole grain mustard
1 cup all-purpose flour
4 to 5 large eggs
3 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1 teaspoon lemon zest
1 cup finely grated Gruyรจre cheese
Place racks in the center and upper third of the oven and preheat oven to 450 degrees F. Line two baking sheets with parchment paper, and set aside.
In a medium saucepan, combine water, butter, salt, pepper, and mustard. Bring to a simmer over medium heat. Once the butter is melted and the mixture is brought to a simmer, lower heat slightly, and add flour all at once. Stir immediately using a stiff heat-proof spatula or a wooden spoon. Stir until the mixture thickens, pulls away from the side of the pan, forms a mass, and the bottom of the pan is clean. The mixture will be glossy and damp.
Weโre going to cook the dough over a low flame. This will allow moisture to evaporate from the dough, allowing it to absorb more fat when the eggs are added. Stir for about 5 minutes. A thing gluten coat will form along the bottom and sides of the pan. When enough moisture has evaporated, the dough will steam and the cooking flour will smell slightly nutty.
Immediately transfer the dough to the bowl of an electric stand mixer fitted with a paddle attachment. Beat on medium speed for about 1 minute, releasing some of the heat from the cooked dough. Add four eggs, one at a time, beating until each egg is thoroughly incorporated. Stop the mixer between each egg addition and scrape down the bowl. After beating in the last egg the mixture should be glossy and thickโฆ but still juuuust pourable. When scooped into a spoon, the dough should slowly pour off the spoon. If it doesnโt fall, or it fall in one giant clumpโฆ beat in the 5th egg. Whenever I make this recipe, I always need to add the 5th egg.
Using a spatula, fold in the chives, fresh herbs, lemon zest, and cheese until thoroughly combined.
Spoon the dough in a pastry bag fitted with a 1/2-inch pastry tip. On the prepared sheets, pipe out dough into circles so that they are about 1 1/2-inches across, about 3/4-inch tall. Space them about 1 1/2-inches apart on the sheet pan. Bake for 10 minutes. Rotate the pans from bottom shelf to top. Reduce heat to 350 degrees F, and bake for 15 minutes more.
Remove a cream puff from the oven and slice in half. If the inside is not gooey, but still just moist, theyโre done! If theyโre gooey, bake for another 3 minutes.
Remove from the oven and allow to cool.
These puffs are great at room temperature, or slightly warm. To warm them, toast in a 300 degree oven for 5 minutes before serving. Serve with cheese, mustard, and jam.
69 Responses
Looks fab !!! Would love to make this for a christmas party nibbles, but have you tried freezing them ?
what are the serving suggestions other than mentioned. what type of cheese, jam ,mustard- what different combinations can be used?
They look delicious, I like to make them. https://www.angeleq.blogspot.nl
Joy- these are super delicious but I need some serious help. My puffs went flat. They are delicious cheese disks…where did I go wrong?
oh i’m sorry to hear this didn’t work out perfectly for you! it sounds like you needed to beat your eggs more.
This is speaking my language. Then you put cheese *inside* the cheese puff?! Dang.
Ash
The Board and Wire
We used to make these exact gougeres at a restaurant I worked at and they were so good!
Hi Joy! Do you think you could make the batter one day in advance?
Your pictures look amazing and the food all so delicious! Love your style! Thanks for the inspiration!
Oh these sound marvelous – light and yummy!
oh my gosh these look absolutely fantastic!
can i have them for breakfast, please?
Molly {Dreams in HD}
https://dreamsinhd.blogspot.com/
These sound incredible! Anything with gruyere is a winner in my book.
It does seem like Christmas is only weeks away! I can’t even begin to think about it just yet but these puffs are certainly a time saver. Thank you for sharing such a great recipe! x
I saw these and made them. They’re in the oven right now. Can’t wait to taste them! Baking makes me haaapppppy :)
These look lovely. But my mission here today is to reach out my pledge of a blogpost about that lipgloss you made (instagram).
Great looking recipe. Can’t wait to try it.
Your step by step instructions are great! November and December is usually just a blur, so it’s nice to think ahead and prepare accordingly :) I like the idea of serving with brie, too!
You are all kinds of amazing! I can’t get enough of your recipes. <333
oh my goodness… I must have them! Immediately! :D I think I’ll have to get into the kitchen right now and make some :) xx Cici
Haven’t visited this neck of the woods in a while… nice to catch up on your blog! All looking good as always!
These look amazing! Do you bake then freeze? Or freeze the dough? Thanks!
I guess you got my memo on Wednesday
https://twitter.com/simplebites/status/398235523757527040
I’ll bring the bubbly?
These need to puff right into my mouth! Yum!
These look delicious and easy. Yum!
Claire xx
https://somewhereyonder.blogspot.co.uk/
As always – lovely, lovely photos :-) They take me away from dark and cold Denmark for a moment…
Where a boy or a girl figure made out of choux pastry is the tradition for a childs birthday.
Never atempted a savoury version though. These cheese puffs seems to be the right place to start. Thanks for sharing.
holy crap.
These look phenomenal!
xo
Diana
https://unusuallylovely.com
Nothing says holidays more than cheese puffs! I can’t wait to make these for my get-togethers!
These will be on my mind ALL day!!
Could this recipe be doubled and even tripled?
i believe yes!
We love to do our bread and if this bread is so healthy, better!
https://inatrendytown.blogspot.com.es
So you just stuffed a cheese puff with more cheese?! This is why I love you.
mentally storing the recipe for when i’m home for christmas. all we do is eat appetizers all day til dinner is ready, and these would totally be a hit! …sorry for already using the c-word. I know we’re not even at Thanksgiving yet.
They look great, such a nice idea to make savoury choux buns!
OMG, your photos are amazing and your recipes too. Today I’ve posted my gruyer and leek muffin perfect for a brunch, as you puffs are :) if you want to visit and check it out :) pity it is in italian, but google translater, I hope, it can help you :)
Marco from Una cucina per Chiama
My friends and I have a pre-thanksgiving dinner, “Friendsgiving”. You are invited! It’s tomorrow and it’s in Maine. I put you down for 3 dozen of these. See ya then! :)
My friends and I have a pre-thanksgiving dinner, “Friendsgiving”. You are invited! It’s tomorrow and it’s in Maine. I put you down for 3 dozen of these. See ya then! :)
Oh, they are small, I ‘ll take two! Love your photo styling.
They look delicious!!
Iยดve been following your blog! I love your fresh and natural receipes. I really like cooking. In my living blog you can find some post about cooking and eating. I hope you like it.
https://www.amanciolovers.com/2013/11/hare-and-tortoise.html
these look delicious! appetizers you can make in advance, freeze and reheat are much appreciated this time of year.
Hi there — I wonder if Joy would be willing to come to Texas for a cooking class. What would her fee be on top of airfare and hotel – if she’s interested!?! Thanks so much — Julie Edwards
Oh these look so good!! Perfect for Thanksgiving and holiday parties!
Oh my gosh, my mouth is watering right now — these look SO good!
Perfect brunch treat for this weekend! I also find baking science totally miraculous in a nerdy kind of way. A dough that involves Gluten coating and steam? Sounds amazing! Quick question though, is there any technique (besides major elbow grease) that one could use if one did not have a mixer handy? Thanks Joy!
Mmmm gougeres, sounds good to me! This is the own application of something that I actually prefer the savoury variety as opposed to profiteroles or eclairs.
looks absolutely gorgeous, great flavours!
the hobbit kitchen x
There’s nothin’ like a good cheese puff with your dinner! ;)
These look marvelous! Great step-by-step pictures! :)
https://sometimesgracefully.com
Oh goodness these look so good! I’m already thinking about what to make for thanksgiving and so many idea are running through my head. I eel as if nothing in comparison to all I want to achieve will be completed this year… like all the years before that.
If there is one thing I love, it’s a new means of eating cheese.
These have to at every x’mas of thanksgiving table. They are simply the puff of heavenly cheese angels.
What I am thinking now how many puffs can I put away, so i can calculate how many batches I need to make
Oh, I love the concept of eating these with Brie. Cheese on cheese.
Les petits choux! It likes delicious!
Ah – choux pastry – have never been brave enough. But these look utterly cheesy and utterly delicious. I must conquer my fear of the choux and give these beautiful little creations a try.