Creamy Boursin Cheese Puffs

Two bites to bliss.

Prep: 10 mins

Cook: 25 mins

Cooling: 20 mins

Total: 55 mins

Servings: 30 servings

Yield: 24 to 30 cheese puffs

These delicious little Boursin cheese puffs conceal a soft, creamy cheese filling. The parmesan and creamy Boursin flavors make for the perfect cheesy bite. I use Garlic and Fine Herbs Boursin cheese for the filling, with some chopped fresh herbs for an extra burst of color and flavor. I love making these for holiday guests, and they make a tasty snack for game-day gatherings. They always get rave reviews!

What is Boursin Cheese?

Boursin is the brand name of a flavored soft cream cheese spread available in various flavors. You can find Boursin cheese near the fresh parmesan and specialty cheeses in the market. If you can't find the Boursin brand, you can substitute it with a similar spread, such as Alouette or Rondelé.

Cheese Puffs, Gougères, and Choux—What’s the Difference?

Gougère is the French name for cheese puffs, which are choux pastry made with added cheese. Choux pastry without cheese is used for profiteroles (cream puffs), eclairs, whimsical stacked religieuse, and the more dramatic croquembouche.

How To Make Boursin Cheese Puffs

Boursin cheese puffs are surprisingly easy to make. The basic four-ingredient choux paste comes together on the stovetop. You'll add the cheese and pepper after beating the eggs into the slightly cooled paste. That's all there is to it.

The final cheese puff dough is piped or scooped onto prepared baking sheets and baked to golden perfection. I like to brush them with an egg wash for shine, but that's optional. The Boursin cheese filling is a straightforward combination of Boursin cheese, cream, and fresh herbs.

How Are the Cheese Puffs Filled?

Boursin cheese puffs are filled sandwich-style by slicing the top off and piping or spooning 1 1/2 to 2 teaspoons of filling into each shell. Avoid overfilling, as too much filling can overwhelm the subtle cheese flavor of the pastry shells.

Tips for Making the Tastiest Little Cheese Puffs

Use finely shredded cheese—Shred the cheese using the medium or small holes on a box grater for easy piping.
Add the eggs slowly—Incorporate each egg into the dough thoroughly before adding the next one. The dough might look broken or curdled at first but will smooth out as the eggs blend into the dough.
Slippery parchment begone!—To keep parchment paper from sliding while piping or scooping the dough mounds, place a tiny dab of butter or cheese puff dough under each corner.
Leave space for growth—Leave at least 1 inch around the sides of each cheese puff mound to allow for expansion.
No peeking!—Avoid opening the oven door to check on the cheese puffs until the pastry has baked for at least 20 minutes.

Make Ahead

The unfilled puffs can be baked and stored in an airtight container or food storage bag in the refrigerator or freezer. To refresh them, arrange them on a baking sheet and bake in a preheated 325 F oven for 10 to 12 minutes. If frozen, bake them for 15 to 18 minutes.

«I always feel like a kitchen wizard when I make choux puffs, and this recipe yields perfect little bite-sized puffs. But truly, the best part is that the filling is made easy with delicious delicious Boursin cheese. Dreamy!»—Megan Scott

A Note From Our Recipe Tester

Ingredients

For the Cheese Puffs

1 cup water
1 stick (113 grams) unsalted butter
1/4 teaspoon fine salt
1 cup (130 grams) all-purpose flour
4 large eggs
1/2 (2 ounces) cup grated parmesan cheese
1/4 teaspoon freshly ground black pepper

Optional Egg Wash

1 large egg
1 tablespoon water

For the Whipped Boursin

2 (5.2-ounce) boxes Boursin cheese
3 tablespoons heavy cream
2 to 3 tablespoons finely chopped fresh herbs, such as chives, parsley, thyme, or a combination

Steps to Make It

Gather the ingredients. Adjust the oven rack to the middle position and preheat to 400 F. Line a large 13-by-18-inch half-sheet pan or two 10-by-15-inch baking sheets with parchment paper or silicone mats. A silicone macaron mat with preprinted circles works well if you have one.
In a medium saucepan, combine 1 cup water, 1 stick (113 grams) unsalted butter, and 1/4 teaspoon fine salt; bring to a boil over medium heat.
Remove the pan from the heat and add 1 cup (130 grams) all-purpose flour all at once; stir until a smooth paste forms.
Place the pan back over medium heat and stir constantly with a wooden spoon until the mixture pulls away from the sides of the pan and forms a cohesive mass—this will take 1 to 2 minutes. The dough will leave a thin film on the bottom and sides of a stainless steel pan. If you have an instant-read thermometer, look for a temperature of 175 F.
Scrape the dough into a mixing bowl or the bowl of a stand mixer and let it stand for 5 minutes to cool slightly.
Add 4 large eggs one at a time, beating thoroughly after each addition. After the last egg is added, beat for 1 to 2 minutes, until the dough is smooth, shiny, and velvety.
Stir in 1/2 cup (2 ounces) finely grated parmesan cheese and 1/4 teaspoon freshly ground black pepper.
To make the mounds of cheese puff dough, use a 1 1/2 tablespoon scoop or piping bag with a 1/2-inch round tip. You can pipe or scoop 24 to 30 mounds onto a large 13-by-18-inch half-sheet pan or 12 to 15 onto each 10-by-15-inch sheet pan. Leave at least 1 inch of space between the mounds.
Moisten a finger with water and lightly tap down any peaks.
If using optional egg wash, whisk 1 large egg and 1 tablespoon water together and brush lightly over each mound.
Bake the mounds until puffed and light golden brown, 22 to 28 minutes. Turn off the oven, crack the door open, and leave them in the oven for 20 minutes to dry.
Combine 2 (5.2-ounce) boxes Boursin cheese and 3 tablespoons heavy cream in a medium bowl and beat with an electric mixer until smooth and creamy, then fold in 2 to 3 tablespoons finely chopped fresh herbs. Chill the mixture until it’s time to fill and serve the cheese puffs.
Before serving, slice the tops off the cooled cheese puffs and spoon or pipe 1 1/2 to 1 3/4 teaspoons of filling into each shell. Cover with the tops and arrange the filled Boursin cheese puffs on a platter.

How To Store and Freeze

Refrigerate filled Boursin cheese puffs in an airtight container for up to 3 days.
Refrigerate unfilled cheese puffs in an airtight container or food storage bag for up to 3 days, or freeze them for up to 3 months.
To reheat unfilled cheese puffs, arrange them on a baking sheet and bake in a preheated 325 F oven for 10 to 12 minutes. Heat frozen cheese puffs for 15 to 18 minutes. Let reheated cheese puffs cool before filling.

Feeling Adventurous? Try This:

Herb Pastry—Add 1 tablespoon of finely chopped chives or parsley to the dough when you add the grated cheese and pepper.
Lemon and Herb Filling—Add the finely grated zest of 1 lemon to the filling and replace 1 tablespoon of the cream with 1 tablespoon of fresh lemon juice.
Nut Filling—For additional texture, add 1/2 cup of chopped toasted walnuts or pistachios to the Boursin filling, and use a teaspoon to fill the cheese puffs.
With Ham—Add 1/2 to 1 cup of finely chopped ham to the filling; fill the pastry shells with 2 teaspoons of filling.

Nutrition Facts
Servings: 30
Amount per serving
Calories	105
% Daily Value*
Total Fat 8g	10%
Saturated Fat 5g	23%
Cholesterol 52mg	17%
Sodium 122mg	5%
Total Carbohydrate 4g	1%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 4g
Vitamin C 0mg	0%
Calcium 89mg	7%
Iron 0mg	2%
Potassium 30mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.