Herb Cheese Puffs: A Fluffy, Cheesy, and Savoury Treat

CategoryCooking MethodTags, DifficultyBeginner
Yields1 ServingPrep Time30 minsCook Time20 mins
Yields1 ServingPrep Time30 minsCook Time20 mins

Making choux pastry might sound daunting to the inexperienced baker. But fear not! These savoury cheese puffs while slightly challenging is a good opportunity for you to try your hand at creating tasty puff pastry!

Created by Chef CY Phang, these Herb Cheese Puffs are adapted from the French gougères (baked savoury choux pastry mixed with cheese).

Creating these treats takes less than an hour, and you’ll be rewarded with fluffy, cheesy and savoury tasty goodies.

What are you waiting for? Let’s get started.


 125 ml whole/full cream milk
 125 ml of water
 100 g butter, cut into cubes
 ½ tsp salt
 ½ tsp caster sugar
 150 g all-purpose flour
 4 eggs (medium-sized)
 100 g shredded cheese + extra as toppings (such as cheddar, Gouda, Emmental, Gruyère)
 1 tbsp chopped mixed fresh herbs (parsley, rosemary, thyme, tarragon)



In a medium saucepan on low heat, combine milk, water, butter, salt and sugar and bring to boil. Turn off the heat immediately.


Pour in the flour and mix with a wooden spatula/spoon until well combined. Return the pan to medium-low heat and continue to stir about 1 to 2 minutes to dry out the dough. This is a crucial step for the cheese puffs to rise properly and not deflate.


Transfer the dough to the mixing bowl of Kenwood Chef XL Sense with the K beater or flexi beater tool. Add the eggs one at a time while beating on low speed (speed 1) until well combined and smooth.


The choux paste should be smooth and shiny when the eggs are properly incorporated.


Stir in the shredded cheese and chopped fresh herbs with a rubber/silicone spatula until well combined.


Scoop a tablespoon of the choux paste and transfer to a baking sheet lined with parchment paper with the aid of another spoon.


Dip the tip of your index finger into water and smoothen out the surface of the puffs.


Sprinkle extra shredded cheese onto the cheese puffs.


Bake in a preheated 180℃ oven for 15 – 20 minutes until the surface of the puffs is dry and brown but inside is still soft.


Remove from the oven to cool.

This recipe uses Kitchen Machines

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