Recipe Background
Cheddar Cheese Puffs are a savory delight perfect for making new friends.
Moving into my first tiny studio felt like a solo adventure with one of those 1960s spy soundtracks humming in the background. My absolute favorite discovery was the local cheese shop around the corner. One Saturday, lost in a cheddar-induced daydream, I decided to host a 'welcome to the neighborhood' soirée for myself. What could say 'I’m new here, let's be friends' better than a batch of cheddar cheese puffs? I always have sharp cheddar tucked in my fridge, and a bit of Dijon mustard ready to zip things up. A classic, simple approach was needed for my one-pot-wonder kitchen.
That inaugural kitchen session taught me more than a few tricks. Stirring the dough until it forms a smooth, shiny ball requires patience, but oh, the thrill of knowing these clouds of cheese and butter could grace a bakery window thrilled me. Adding in eggs one by one felt therapeutic, like a meditative dance of slow incorporation. And when those scallion-flecked puffs emerged from the oven, golden and ready to share, poking them to release steam became a tiny satisfying ritual. Enjoying these cheesy delights with my newfound neighbors turned a daunting new beginning into a shared memory.
Cheddar cheese puffs quickly became my culinary calling card, an edible introduction to strangers. That day taught me the value of simple ingredients being transformed into a warm, welcoming bite. An easy recipe in many small kitchens since.
Ingredients
- 1 stick salted butter
- 1/2 cup whole milk
- 1/2 cup water
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/2 cups sharp cheddar cheese grated
- 2 scallions cut into small rounds
Directions
- Preheat the oven to 450 degrees F.
- Line two 18x26-inch baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, add the butter, the milk, the water, the Dijon mustard, and the cayenne pepper and bring to a boil, stirring frequently.
- Reduce the heat to medium-low. Add the flour to the butter mixture and cook, stirring constantly, until a ball forms and it dries out slightly, about 2-3 minutes. Be careful not to scorch or burn it.
- Transfer the dough mixture to a stand mixer fitted with a paddle attachment and beat, about 1 minute.
- Add the eggs to the dough mixture, 1 at a time, and beat after each addition until they are completely combined.
- Add the cheese and the scallions to the dough and stir to combine.
- Drop the dough by the tablespoonful, 1 inch apart, onto the prepared baking sheets and bake, about 7 minutes.
- Reduce the oven temperature to 350 degrees F. Bake the puffs until they are golden-brown, about 15-20 minutes.
- Transfer the baking sheets to a wire rack and immediately use a toothpick to poke each of the puffs once to allow the steam to escape.
- Serve immediately.
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