Cheese Puffs

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Yield: 36 puffs


  • 1 stick unsalted butter, cut into chunks
  • 1/2 tsp salt
  • 1 cup all-purpose White Lily flour
  • 4 eggs, at room temperature
  • 1 1/2 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups (6 oz) shredded sharp Cheddar (from a block, not pre-shredded)


  1. Preheat oven to 375 F.
  2. Line 2 baking sheets with parchment paper.
  3. In medium saucepan, combine 1 cup water, the butter and salt and bring to boil.
  4. Turn off heat and add flour. Mix with wooden spoon until dough starts to form a lump. Set aside without stirring for 5 minutes.
  5. Add eggs, 1 a time, mixing well after each egg.
  6. Mix in mustard, cayenne and cheese.
  7. Scoop with small scoop onto lined pans. Leave 1/2″ between puffs.
  8. Bake until puffy and golden, about 25 minutes. Rotate halfway through.
  9. Remove from oven and serve immediately or turn oven off and crack oven door to keep them warm.


Recipe Origin:  adapted from NYT recipe.

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s