Cheese Puffs

Although appearances can be deceptive, these delights are neither sweet nor coccoli (Florentine pancakes served with stracchino cheese and ham), but rather
delicious cheese puffs. Contrary to popular belief, cream puffs are not just sweet – there are many savoury variations. Just think of this recipe for cheese puffs, or delicious potato puffs, or even better lobster puffs… not to mention truffle puffs! I will gradually share these culinary gems with you and I am sure you will not be able to do without them!

Made with Emmental, these cheese puffs are the perfect accompaniment to any perfect aperitif, they are crispy on the outside but creamy on the inside. I personally love it when I go to a bar to have an aperitif with friends and they surprise me with some delicacies made by them, instead of the usual boring chips.

So I thought of this when I decided to put together a few simple ingredients, but capable of turning an evening with friends into a spectacle.


Although the basic pastry is almost always the same, there is a difference between cream puffs and eclairs: the former are baked in the oven while the latter are fried in hot oil. Eclairs are sometimes also called puffs if they are coated in a specialfrying batter made of eggs, flour and cream.

Have you ever wondered why emmental cheese has holes in it? Some researchers have answered that the holes characteristic of emmental, the biggest reason I ate this cheese as a child, are caused by the presence of small hay particles in the milk. These are probably present because of the traditional milking, carried out in a barn with open containers. Some bacteria in those hay particles generate a kind of carbon dioxide expansion that causes the holes.

In recent decades, however, it has been noticed that the amount of holes in Emmental has been decreasing and studies have shown that this phenomenon is caused by cleaner milk. In fact, today traditional milking has mostly been replaced by automatic milking machines, which make it more difficult for hay particles to get into the milk and create holes.

Cheese Puffs

Made with Emmental, these cheese puffs are the perfect accompaniment to any perfect aperitif, they are crispy on the outside but creamy on the inside.
Prep Time 5 minutes
Cook Time 5 minutes
Course Appetizer
Cuisine Italian
Servings 4


  • 40 g butter
  • 2 pinches of salt
  • 1 pinch of sugar
  • 15 gr water
  • 100 gr flour
  • 3 eggs
  • 75 gr grated Emmental
  • oil for frying


  • First of all, melt the butter in a saucepan over a low flame and add the salt, the sugar and finally the water.
  • When the water begins to bubble, add the flour and stir with a wooden spoon.
  • Once the mixture has separated from the sides of the pan, remove it from the heat and add one egg at a time.
  • Add the grated Emmental (I grated it julienne style).
  • Heat plenty of oil in a small saucepan and fry a little of the mixture at a time, using a wet spoon or an ice-cream scoop.
  • Finally, salt lightly and enjoy your puffs hot. Enjoy!


San Gimignano’s finest whites are one of Italy’s wine secretes


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