These cheesy puffs are practically guaranteed to be the hit of the party.
A subtle smokiness and just the right amount of pepper make these tender-on-the-inside, crispy-on-the-outside nibbles utterly irresistible.
This allows it to come together into a smooth, uniform dough.
Photo: Victor Protasio
A major perk: the cheesy puffs freeze magnificentlycool them completely and freeze flat in a zip-top bag.
Line 2 baking sheets with parchment paper.
Whisk flour and pepper in a medium bowl.
Add flour mixture to saucepan all at once.
Add cheese and stir until mostly melted and smooth, about 1 minute.
Add eggs 1 at a time, stirring vigorously after each addition, until smooth.
(Batter will appear lumpy after each egg but will smooth out as you stir.)
Flatten any pointy tips with your fingertip.
Top with flaky sea salt and more pepper.
Transfer any remaining batter in bag to refrigerator.
Bake until puffed and golden, 30 to 35 minutes.
Let cool for 5 minutes.
Repeat with any remaining dough, reusing parchment paper on slightly cooled baking sheet.
Keep warm in a 200F oven.
