Savory baking is something that really takes a party to the next level. Often savory baked goods can be simple, like these cheese puffs, and when you make a lot of them, people are often very happy. These puffs use a classic pate a choux recipe but are turned up with cheese and rosemary to make the ultimate snack food! 

This recipe makes around 30 puffs

Ingredients:

½ Cup (113g) Unsalted Butter 

1/8 Tsp (a pinch) Salt

1 Cup (237mL) Milk

1 Cup (120g) All Purpose Flour

4 Large Room Temperature Eggs

2 Tsp (2g) Minced Rosemary

6 oz (170g) Shredded Cheddar Cheese

6 Oz (270g) Shredded Gruyere Cheese

Directions:

1.     Preheat oven to 425 Degrees F (220 C) and Line a couple baking sheets with parchment paper. 

2.     In a saucepot, add the milk, butter and salt and cook over a medium heat until it barely comes to a simmer. Turn the heat to low, add the flour and stir with a wooden spoon for 3 minutes until the dough comes together and has cooked for a couple minutes. 

3.     Off the heat, add the eggs in all at once and immediately start stirring with a wooden spoon. Continue stirring until the dough comes together, then add the rosemary and cheeses and stir until combined. 

4.     Transfer the dough into a large piping bag with a ½-inch round tip and pipe 2 to 3-inch mounds on the sheets, spacing each one out about 2 inches from each other. Use your finger to push down the tips so they don’t burn and bake for 18-20 minutes until puffed and golden brown on top. 

5.     Allow to cool for 5 minutes before serving. 

-Store in an airtight container at room temperature for up to 3 days.