Cheese Puffs


Ok, the making of Choux pastry sounds like an effort but really it isn’t. Once you have it worked out, then you can use it for making profiteroles, cream puffs and even eclairs (if squidgy chocolate and cream cakes do it for you). For me, the best thing are these small, cheese puffs of gougeres; delivered up with cocktails, or a replacement for nuts before dinner they are a light delight.  Sheer indulgence but wonderful.


  • 1 cup (6fl) milk
  • 1/4 pound unsalted butter
  • 1 teaspoon of kosher salt
  • few grinds of fresh black pepper
  • pinch of nutmeg
  • 1 cup ( plain (all purpose) flour
  • 4 extra large eggs
  • 1/2 cup grated Gruyère cheese, plus a little extra for sprinkling
  • 1/4 cup of grated parmesan cheese
  • 1 egg beaten with teaspoon of water mixed in.


  1. Preheat the oven to 425dgs, and line baking sheets with parchment paper.
  2. Over a medium gas, heat the milk in a saucepan with the butter, salt, pepper and the pinch of nutmeg until the milk comes just below boiling point.
  3. Add all the flour in one go and mix it in with wooden spoon bringing it all together and cook while stirring for two minutes. remove from the heat. Immediately add the eggs, cheese and keep beating with the spoon until they are all combined and you have made a smooth but thick dough.
  4. Spoon it all into a pastry bag with a large round tip. Pipe into small mounds onto the baking sheet. If you have a pointy swirl on the top you can press down with a damp finger tip.
  5. Wash lightly with the egg wash and sprinkle with some of the remaining cheese, then into the oven for 15 minutes or until puffed and golden.
  6. Serve immediately, but you can freeze them after they have cooled just reheat at 425 for about five minutes (from frozen).

While They Are Baking

There really is little to say about these. Make as many as you dare eat, but trust me there will be more eaten then you even think possible. The best thing to do is find the best cocktail to drink with them.  More on that subject another time, when cocktails appear on the menu.


About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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One Response to Cheese Puffs

  1. Pingback: Elderflower Cocktail | Cooking At Zero Degrees

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