I made these cheddar cheese puffs for the July 4th backyard BBQ and also made a big puff for Nike’s flat iron steak birthday sandwich. All the human said these puffs are so yummy on its own, and Nike voted 4 paws up as he wolfed down his b-day cake in no time. Next time, I will try these savory puffs with some crab salad filling, for the humans only.
- 5 Tbsp unsalted butter
- 3/4 cup water
- 1/2 tsp salt
- 1/8 ground black pepper
- 1 cups flour
- 4 large eggs
- 1/2 cup shredded sharp cheddar
- 1/2 cup shredded swiss cheese
- 1 Tbsp fresh rosemary leaves and more for garnish
- In a medium saucepan, bring the water, butter, salt, and ground black pepper to a boil. Add the flour all at once and stir until a dough ball forms and pulls away from the side of the pan.
- Transfer the dough ball to the bowl of a standing mixer and let it cool for 5 minutes.
- Add the eggs, one at a time and beat with the paddle attachment at low speed until well combined.
- Add the swiss and cheddar cheese and mix well. Bake immediately or chill in the refrigerator until ready to use.
- Preheat oven to 400 degrees F.
- Use a cookie dough scoop, shape small dough balls onto a ungreased cookie sheet, spacing them 1.5″ apart. Garnish with rosemary leaves on top of each scoop of dough.
- Bake at 400 degrees speed convection for 10 minutes.
- Reduce heat to 375 degrees and bake for another 10 minutes until the puffs are fully risen and golden brown.
- Remove from the oven, cool and remove puffs from the cookie sheet with a spatula.
- Serve as is or add any filling of your choice.
Note: I have tried to line the cookie sheet with parchment paper, but the puffs do not rise as well and collapsed after taking out of the oven. So I suggest not to use parchment paper.