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Ina Garten Cheese Puffs

Ina Garten Cheese Puffs - recipe card
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Golden, airy cheese puffs made with sharp Gruyère and nutty Parmesan, these gougères have a crisp exterior and a tender, cheesy interior. They’re the ultimate bite-sized appetizer, perfect for parties or a cozy snack. Ina’s version is foolproof and always impresses.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature
  • 1/2 cup (2 ounces) Gruyère cheese, grated
  • 1/2 cup (2 ounces) Parmesan cheese, finely grated
  • 1/4 teaspoon dry mustard powder (optional)
  • 1 egg beaten with 1 tablespoon water, for egg wash (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. Set aside.
  2. In a medium saucepan, combine the butter, water, salt, and pepper. Bring to a rolling boil over medium-high heat, stirring until the butter melts completely.
  3. Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
  4. Return the pan to medium-low heat and cook, stirring constantly, for 2 minutes to dry the dough slightly. The dough should leave a thin film on the bottom of the pan.
  5. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Let it cool for 2-3 minutes, until it’s warm but not hot.
  6. Beat in the eggs one at a time, mixing well after each addition. The dough will look curdled at first but will become smooth and glossy after each egg is fully incorporated.
  7. Stir in the Gruyère, Parmesan, and dry mustard (if using) until evenly distributed. The dough should be thick and hold its shape.
  8. Using a small cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, brush the tops with egg wash for a shinier finish.
  9. Bake for 12 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 12-15 minutes, until the puffs are puffed, golden brown, and sound hollow when tapped on the bottom. Do not open the oven during the first 12 minutes to prevent deflating.
  10. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Storage: Store cooled cheese puffs in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freezing: Freeze baked puffs in a single layer on a baking sheet, then transfer to a freezer bag; freeze for up to 2 months. Reheating: Reheat frozen puffs in a 350°F (177°C) oven for 8-10 minutes, until warmed through and crisp. For best texture, reheat in the oven rather than microwave.

Nutrition

Keywords: Ina Garten cheese puffs, gougères, cheese puffs recipe, French cheese puffs, Gruyère puffs, Parmesan puffs, easy appetizer, party snack, baking recipe, choux pastry, Ina Garten recipe, savory puffs

Find it online: https://inagartencooks.com/ina-garten-cheese-puffs-recipe/