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Cheese Puffs

Pair With: Wine Spots Monterey Chardonnay


Makes: About 30 puffs

  • 1/2 cup of water
  • 1/2 cup milk
  • 6 Tbsp butter, cut into small pieces
  • 1 cup flour
  • 4 egss
  • 3/4 cup shredded gruyere cheese
  • Salt
  • Pepper
  • Nutmeg

  • Instructions

    Preheat oven to 400F.

    Combine water, butter, milk and a pinch of salt in a saucepan. Bring to a boil. With a sturdy spoon, add the flour and stir until well blended and the dough pulls away from the sides of the pan.

    Remove from heat, put into a bowl and let cool for about 2 minutes. Add one egg at a time, mixing well after each egg is added. Stir in shredded cheese into the dough.

    Put dough into a pastry bag with a large tip. Pipe out small mounds (about the size of a quarter) onto parchment lined baking sheets and dust each mound with pepper and fresh nutmeg.

    Bake for 17-20 minutes until golden. Serve warm.