Recipe: Beer Cheese Puffs - Brooklyn Brew Shop

Beer Cheese Puffs

Updated on March 23, 2015

lass="alignright size-full wp-image-3918" title="cheese puffs" src="" alt="" width="300" height="250" />We love impossibly light, crisp gougères - but can't ever seem to say it without tripping over half the letters. So for New Year's Eve we whip up these beer-infused beauties and call them cheese puffs. They are utterly irresistible straight out of the oven but can be made ahead and popped into at 350 degree oven for about 7 min if you are attending rather than hosting.


And if you can pronounce gougères - call them that. Or settle for puffs and add, "Learn French" to your 2012 resolution list.

What You Need

  • 1 cup beer (we love using the Grapefruit Honey Ale)
  • 3 tbsp unsalted butter, cubed
  • 1/4 tsp salt
  • 1 cup flour
  • 4 eggs
  • 1 cup gruyère cheese, grated
  • 1/4 tsp paprika

What You Do

  1. Preheat oven to 400 degrees.
  2. Bring beer, butter and salt to a boil over medium heat stirring constantly.
  3. Add flour and continue stirring over medium heat for two minutes (should pull away from the sides of the pan and turn into a smooth dough). Remove from heat and let cool for 2 more minutes.
  4. Using a stand mixer add in eggs one at a time and whip until airy. Fold in cheese.
  5. Drop spoon sized amounts onto a silpat or parchment lined bake sheet (can be piped for fancier puffs) and sprinkle with paprika.
  6. Bake on middle rack for 25 minutes. Enjoy.