Cheese puffs

4 servings
15 min
20 min
Very Easy


Number of serving: 4
1 cup. milk

1/4 libra. (1 stick) unsalted butter

1 teaspoon. kosher salt

1/8 teaspoon. freshly ground black pepper

Pinch nutmeg

1 cup. all-purpose flour

4 extra-large eggs

1/2 cup grated Gruyere, plus extra for sprinkling

-1/4 cup. freshly grated Parmesan

1 egg beaten with 1 teaspoon water, for egg wash


  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded.
  • Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.
  • Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
  • Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1-1/4 inches wide and 3/4-inch high onto the baking sheets.
  • With a wet finger, lightly press down the swirl at the top of each puff. Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere.
  • Bake for 15 minutes, or until golden brown outside but still soft inside.


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