Name: Chef John’s Party Cheese Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 1 cup water; 1/2 cup unsalted butter; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper (optional); 1 cup all-purpose flour; 4 large eggs; 1 1/2 cups shredded sharp Cheddar cheese; 1/4 cup grated Parmesan cheese

Light, airy, and packed with rich cheesy flavor, Chef John’s Party Cheese Puffs are my go-to savory bite for gatherings. These French-inspired gougères boast a perfectly crisp exterior and a soft, cheesy interior. Whether I’m hosting a wine night, a holiday party, or just need an elegant snack, these little puffs never fail to impress.

Why You’ll Love This Recipe

I love how simple these are to make, yet how fancy they look and taste. The dough comes together quickly, and the combination of sharp Cheddar and Parmesan delivers bold, complex flavor. They bake up beautifully golden and puffed, and I can serve them warm or at room temperature. Plus, they’re easy to make ahead and reheat, making them stress-free for party prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup water

1/2 cup unsalted butter

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

1 cup all-purpose flour

4 large eggs

1 1/2 cups shredded sharp Cheddar cheese

1/4 cup grated Parmesan cheese

Directions

I start by preheating my oven to 425°F (220°C) and lining two baking sheets with parchment paper.

In a saucepan over medium heat, I combine water, butter, salt, and a touch of cayenne pepper. I bring it to a boil.

I reduce the heat to low and add all the flour at once, stirring vigorously until the dough pulls away from the sides and forms a smooth ball.

Then I continue stirring and cooking the dough for about 1–2 minutes to dry it out slightly, then remove it from the heat.

After letting the dough cool for 5 minutes, I beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

I stir in the Cheddar and Parmesan cheeses until evenly mixed.

Using a spoon or piping bag, I drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.

I bake them for 15 minutes at 425°F, then reduce the heat to 350°F (175°C) without opening the oven, and bake for another 10–15 minutes until the puffs are golden and dry inside.

I remove them from the oven and let them cool slightly before serving them warm or at room temperature.

Servings and timing

This recipe makes about 24 cheese puffs.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 90 kcal per puff

Variations

I sometimes swap out the Cheddar for Gruyère or Swiss cheese for a more traditional French gougère flavor.

For a spicier twist, I add a pinch of smoked paprika or extra cayenne.

I like mixing in finely chopped herbs like chives or thyme for a fresh flavor boost.

For a richer bite, I occasionally add a touch of cream cheese or goat cheese to the dough before baking.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I place the cheese puffs in a 350°F (175°C) oven for about 5–7 minutes until they’re warm and slightly crisp again. They also freeze well—just let them cool completely before freezing in a sealed bag, then reheat directly from frozen.

Related Recipes:

Cheesy Mashed Potato Puffs

FAQs

How do I keep the cheese puffs from deflating?

I make sure not to open the oven during the first part of baking. The initial high heat helps them puff up, and opening the oven too soon can cause them to collapse.

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough a few hours ahead and store it in the fridge. When I’m ready to bake, I let it sit at room temperature for about 15 minutes before piping or spooning onto baking sheets.

What’s the best cheese to use for these puffs?

I love sharp Cheddar for its strong flavor, but Gruyère, Comté, or a mix of cheeses also works beautifully. Parmesan adds great depth, so I always keep it in.

Can I freeze them after baking?

Absolutely. I let them cool completely, then freeze in a single layer before transferring to a bag. To reheat, I pop them into a 350°F oven for 8–10 minutes straight from the freezer.

Why do I need to cook the dough before baking?

Cooking the flour in the saucepan helps gelatinize it, creating structure that holds the steam inside and makes the puffs rise. Skipping this step would result in flat, dense puffs.

Conclusion

Chef John’s Party Cheese Puffs are a celebration in every bite—crispy, cheesy, and elegant without being fussy. Whether I’m hosting guests or just craving something savory and homemade, I keep this recipe close. Once I’ve mastered the choux dough technique, the variations and occasions to serve these are endless.

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