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Ditch The Cheetos For These Fancy (& Delish!) Gruyere Cheese Puffs

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    We may have Joy the Baker's infamous "Man Bait" Apple Crisp recipe committed to memory, but it's not the only reason we're loyal to this self-taught dessert maven. Joy's hilariously soulful commentary, undying devotion to butter, and her steadfast belief that cake is a perfectly acceptable breakfast choice is what really keeps us coming back for more.
    We may have Joy the Baker's infamous "Man Bait" Apple Crisp recipe committed to memory, but it's not the only reason we're loyal to this self-taught dessert maven. Joy's hilariously soulful commentary, undying devotion to butter, and her steadfast belief that cake is a perfectly acceptable breakfast choice is what really keeps us coming back for more.

    Can we just ease on in to this whole situation? Let’s start slow. Baby steps. Appetizers.

    These cheese puffs start with a simple pate a choux dough. We’ve definitely talked about pate a choux before, but usually in sweet incarnations. See: Strawberry Cream Puffs with Milk Chocolate Sauce.

    Pate a choux is made by stirring together water and melted butter with flour over a low flame. It’s a cooked dough! Eggs are beaten into the cooked dough and the silky dough is piped onto a baking sheet. Instead of adding sugar, we’re going to add a major amount of cheese and herbs. These are totally light and pop-able — and we can make ahead and freeze them too!

    We’re learning. It’s cool.

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