Parisian Cheese Puffs are an easy, yet impressive appetizer that’s perfect for this year’s Oscar parties or any home entertaining!
Parisian Cheese Puffs
It’s Academy Awards time again; and for this year’s virtual Oscar Party, I am sharing Parisian Cheese Puffs in honor of best picture nominee Midnight in Paris. My Parisian cheese puffs are a variation of the classic gougère, typically made with Gruyère, a nutty Swiss cheese. Cheddar cheese was added instead. And if you want even more cheese flavor, you’ll love these Triple Cheese Gougeres!
Versatile Pâte à Choux Dough
A basic pâte à choux dough of water, butter, and eggs was mixed on the stovetop, then grated cheese along with dried mustard and cayenne were added just prior to baking. I had a group of my friends over to demonstrate making both gougères and cream puffs. They oohed and ahhed over the whole process, then grew very quiet while sampling.
These Parisian Cheese Puffs were definitely a huge hit with both my friends and family. There was additional confirmation when my oldest ate a number of the cold leftovers sitting on the counter, and then asked when I was going to blog about these so he could retweet to his friends.
Here are a few tips for making Cream Puffs:
- Use room temperature eggs. You can place them in a bowl of hot (not boiling) water to hurry along the process.
- Use a wooden spoon to immediately start mixing in the eggs. A delay could cause the eggs to cook and you want a smooth batter without any scrambled egg bits.
- Mix in eggs one at a time, making sure each is well incorporated before adding the next.
- A tablespoon of sugar can be added to the basic pâte à choux dough for a dessert cream puff. Do not add cheese, mustard or cayenne pepper for this version. Fill puffs with pastry cream, pudding or sweetened whipped cream when cool.
- Blue cheese or sharp cheddar can be substituted for the Gruyere. I used an extra-sharp Cheddar for these puffs.
- Herbs may also be added to your cheese puffs for added flavor…finely minced.
- For the best puffs, leave the oven door shut during baking time. Pans may be rotated once at the halfway mark if your oven does not bake evenly.
- Puffs are done when golden and firm.
- Insides may be removed to make room for filling if desired.
- To dish out the dough, you may use a spoon, a pastry bag fit with a tip, or a ziplock bag with the corner cut off.
- You may use a dampened fingertip to gently smooth tops or reshape dough if desired.
- 1 cup water
- 1/2 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup flour
- 4 eggs, at room temperature
- 1 cup grated sharp cheddar cheese (or Gruyère)
- 1 teaspoon dry mustard
- Large pinch cayenne pepper
- Preheat oven to 375º. Line baking sheet with parchment paper.
- Bring water, butter, salt and pepper to a boil. All at once, add flour, mustard and cayenne. Stir vigorously till well mixed. Turn off flame and add eggs, one at a time, and again stir vigorously with a wooden spoon. Stirring must start immediately after egg is added to prevent cooking the eggs. Once the first egg is incorporated, add second and proceed in the same manner till all eggs are added. Stir in cheese.
- Spoon or pipe tablespoonfuls of dough onto prepared baking sheet. Bake 30 minutes, rotating baking sheet at halfway point if desired. Cool slightly before serving.
Recipe courtesy of my sister, Katie
Our Best Appetizer Awards go to:
- Best Cocktail goes to Angie from Big Bears Wife with her Vanilla Whipped Creamsicle
- Appetizer in a Supporting Role goes to Magnolia Days with her Baked Goat Cheese in Tomato Sauce with Crostini
- Directing in the Kitchen goes to Liz from That Skinny Chick Can Bake with her Gourgeres and Cream Puffs, Parisian Cheese Puffs, Midnight in Paris
- Animated Feature Appetizer goes to Nicole from The Daily Dish Recipes with her Garlic Chicken Puffs
- Short Appetizer goes to Launie from Teeny Tiny Kitchen for her Tamari Chex Mix with Almonds
- Appetizers in a Leading Role goes to Isabel from Family Foodie for her Intensity Academy Iron Shrimp