Appetizers · ALWAYS FREE
Cheddar & chive choux puffs
Light hollow cheese puffs made from cooked choux paste with finely grated cheddar and chopped chives.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 425°F / 220°C. Line two trays with parchment. Bring the water, butter and salt to a full boil in a medium saucepan, ensuring the butter has melted.
- Take off the heat, add all flour at once and beat firmly until no dry flour remains. Return to medium-low heat and stir for 2 minutes until a smooth ball forms and a thin film coats the pan.
- Transfer the paste to a mixing bowl. Stir for about 5 minutes until warm rather than hot, below 125°F / 52°C before adding egg. Beat in the weighed egg in three additions, fully incorporating each before the next. Fold in all cheddar and chives. The paste should be thick, shiny and slowly fall from the spoon.
- Divide all paste into 24 equal mounds on the trays, leaving at least 2 inches / 5 cm between them. Use two spoons or a piping bag, scraping out all paste. Smooth sharp peaks with a barely damp fingertip.
- Bake for 15 minutes, then reduce to 350°F / 175°C and bake for another 20–25 minutes, until well risen, deeply golden and firm. Keep the oven door closed through the first 30 minutes. If using two racks, swap trays only near the end after the shells have set.
- Split one puff to check for a hollow center with set walls, not wet raw paste. Return to the oven if necessary. Pierce each with a small knife to release steam, then cool on a rack for 10 minutes. Serve three per portion. Never taste raw paste; refrigerate leftovers within 2 hours and use within 3–4 days, reheating to 165°F / 74°C.
Estimated nutrition
Per serving · 1 of 8- Calories
- 167 kcal
- Protein
- 6 g
- Total carbohydrate
- 10.1 g
- Total fat
- 11.3 g
- Total sugars
- 0.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All paste is divided into 24 puffs; one serving is three. Small piping-bag or bowl residue can reduce actual intake slightly. Contains wheat, egg and milk. Vegetarian status depends on the cheese's rennet and other ingredient labels; not an allergen-safety claim.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Cheddar & chive choux puffs: water; unsalted butter; all-purpose flour; beaten whole egg without shell; finely grated cheddar made with vegetarian rennet; finely chopped fresh chives; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
