Choux Cheese Buns
Light, airy, and packed with flavor. The perfect savory snack or addition to any meal. Soft inside, crisp outside!
Updated : 09 June, 2025
Easy
About 1 hour.
Ingredients
150 grams
Wheat flour
3
Eggs
60 grams
Butter
50 grams
Hard cheese
250 milliliters
Water
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared that you may need more or less flour than stated in the recipe. Focus on achieving the desired dough consistency rather than the exact amount.
Preparation
Step 1
Choose aromatic cheese with a rich flavor—it will give the buns their unique aroma. Use large eggs. Wash them thoroughly with food-safe cleaner to remove all dirt.
Step 2
In a saucepan with a thick bottom, add cubed butter, pour in clean cold water, and add salt. Place on medium heat. Wait until the butter melts completely and the water starts boiling.
Step 3
Immediately add all the flour at once. Reduce heat to low. Stir the mixture vigorously with a spatula to form a dough. The flour will quickly absorb the liquid and clump together. Stir actively for a couple of minutes until smooth and uniform. Once smooth, remove the saucepan from heat and let it cool to warm temperature. Remember, the amount of flour may vary slightly.
Step 4
While the dough is cooling, grate the cheese.
Step 5
Add one egg into the warm flour base and mix with a sturdy wooden spatula. At first, it may look lumpy, but it will smooth out. You can also use a mixer. Add the second egg and mix the same way. Then add the third egg.
Step 6
The result should be a uniform, sticky, thick dough that stretches when lifted with a spatula.
Step 7
Add the grated cheese. You can also add finely chopped herbs if you like.
Step 8
Mix the cheese into the dough with a spatula. It’s easy to do since the dough is elastic and not stiff.
Step 9
Line a baking sheet with parchment paper. I recommend using silicone-coated parchment to prevent sticking. Use a teaspoon dipped in water to scoop the dough and place small mounds on the sheet. Make any size you prefer (mine were about walnut-sized). Keep space between them—they will rise while baking. I filled one large tray and one smaller.
Step 10
Place the tray into a preheated oven at 392°F (200°C). Do not open the oven for the first 20 minutes to prevent deflating. The buns will puff up and become golden. Bake for 30–35 minutes depending on your oven and the bun size. Mine baked for 35 minutes.
Step 11
Remove the finished cheese buns from the paper and let cool. Serve and enjoy!