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Southern Cheese Puffs Recipe

These cheese puffs are light and airy. The dough can be made a day ahead. Cover with plastic wrap and refrigerate.

Prep:  15 minutes | Cook:  30 minutes | Yield: 24-36 cheese puffs (depending on size of cookie scoop)


Southern Cheese Puffs adapted from ANDOUILLE GOUGÈRES


  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 5 eggs, divided
  • 3/4 cup sharp cheddar, grated (or your favorite grated cheese)
  • 4 oz andouille sausage, chopped


  1. Preheat oven to 425 degrees F.  Place oven racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
  2. In a large saucepan, bring water to boil.  Add butter and salt.  When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat and keep stirring until mixture is a smooth, thick paste and pulls away from sides of pan. Transfer to bowl of a stand mixer fitted with paddle attachment.  Add 4 eggs, 1 at a time, mixing on low speed until egg is incorporated and dough is smooth before adding the next egg.  The mixture should be very thick, smooth, and shiny.
  3. Stir in cheese and andouille.  Use a small cookie scoop to drop dough into rounds about 1-1/2 inch apart on prepared baking sheets.
  4. In a small bowl, whisk together 1 egg with a pinch of salt. Brush the top of each cheese puff with egg wash.
  5. Bake for 15 minutes. Reduce oven to 375 degrees F, switch baking sheets on oven racks, and continue baking until cheese puffs are puffed and golden brown, about 13-15 minutes more. Serve warm or at room temperature.

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