Cheese Puffs for the People

Unofficially endorsed by The Big Cheese herself.

Vice President Kamala Harris served cheese puffs at her first official dinner at the Naval Observatory. This dish was served along with roasted mahi mahi.

Serves 12

Prep Time 15 Minutes

Cook Time 20 Minutes

Ingredients

For the Pâte à Choux:

1 cup water
½ cup unsalted butter
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs

For the Cheese Mixture:

1 cup grated Gruyère cheese
½ teaspoon Dijon mustard optional
¼ teaspoon black pepper
¼ teaspoon paprika or cayenne pepper optional

Preparation

Preheat your oven to 425°F. Line a baking sheet with parchment paper.

Prepare the Pâte à Choux:

In a medium saucepan, bring the water, butter, and salt to a boil over medium heat. Stir occasionally.
Once the butter has melted and the mixture is boiling, add the flour all at once. Stir quickly with a wooden spoon or spatula until the mixture forms a smooth dough that pulls away from the sides of the pan (about 1-2 minutes).
Remove the saucepan from the heat and let the dough cool slightly (about 5 minutes).

Incorporate the Eggs:

One at a time, add the eggs to the dough, beating vigorously after each addition. The dough will first appear broken but will come together after a few minutes of stirring. The dough should be smooth and glossy.

Add the Cheese and Seasoning:

Stir in the grated cheese, Dijon mustard (if using), black pepper, and paprika or cayenne pepper (if using).

Shape the Cheese Puffs:

Using a spoon or a piping bag fitted with a large round tip, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will spread a bit, so leave enough space.

Bake:

Bake in the preheated oven for 15-20 minutes, or until the cheese puffs are golden brown and puffed up. They should be crisp on the outside and tender inside.