makes about 3 dozen

Every time we serve these beauties the crowd goes wild. They are the perfect appetizer—flavorful, crisp, and delicate.

8 tablespoons butter

1¼ cups milk

2 pinches salt


1 cup flour

4 large eggs

1 cup grated Comté or Gruyère cheese


Preheat oven to 400°. Put the butter and 1 cup of the milk into a medium, heavy-bottomed saucepan and season with salt and a few grinds of pepper. Heat over medium heat until milk is hot and the butter has melted, about 5 minutes.

Reduce heat to low. Add all of the flour at once and stir vigorously with a wooden spoon until the dough forms a thick mass and pulls away from sides of the pan.

Remove pan from the heat and beat in the eggs, one at a time, beating vigorously with the wooden spoon until each egg is absorbed into dough before adding the next. The dough should be thick, smooth, and shiny. Beat in the cheese.

Spoon small spoonfuls of dough (about the size of a walnut) onto nonstick or parchment paper-lined baking sheets, about 1 inch apart. Brush tops with some of the remaining milk (this will give the cheese puffs a nice shiny top). Bake until puffed and golden brown, about 20 minutes. Serve warm.

[ you can find this recipe in Canal House Cooking Volume N° 2, Fall & Holiday ]