Red Wine Cheese Puffs – they just sound delicious and can you believe it, they are! It’s amazing how easy it is to make this snack that is packed full of yummy cheese and garlicky goodness.
Now it’s important for me to tell you the wine you choose is very important to the flavor you’ll achieve in these puffs. Not being much of a red wine drinker, it’s hard for me to specifically tell you to use what you like to drink, but I can direct you to use a rich, full-bodied red wine like Cabernet or French Bordeaux. I used Cabernet. If you decide to use cooking wines, it is very important to reduce the amount of salt in the recipe because cooking wines tend to contain much more sodium than a bottle of wine. So when all is said and done, just go for a good bottle of red wine; you want to build the best flavors in your food anyways, right?
After I baked these puffs, I didn’t plan on serving them with anything, but I think in the future I will use them as a bed for scrumptious toppings like roasted red pepper and artichoke or possibly serve them alongside a dipping sauce like pesto or marinara. Regardless, these puffs made the perfect snacking treat.
- 1/4 cup plus 1 tbsp red wine
- 1/4 cup water
- 2 tbsp unsalted butter, diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 3 large eggs, divided
- 2 garlic cloves, minced
- 1 cup gruyere cheese, shredded
- coarse kosher salt
- 1/2 tsp fennel seed, cracked with the side of a knife
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a medium saucepan over medium-high heat, combine 1/4 cup red wine, 1/4 cup water, butter, salt and pepper and heat until the butter is melted.
- Stirring with a wooden spoon, add the flour and cook until the batter forms a ball and pulls away from the sides of the pan, about 2 minutes.
- Remove pan from heat and let it stand for 2 minutes to cool slightly.
- Vigorously whisk in 2 eggs, 1 at a time, until the mixture is smooth. Stir in 3/4 cup of the cheese.
- Use a cookie scoop or tablespoon to dollop the dough onto the prepared baking sheet at least 2 inches apart.
- Whisk together the remaining egg and 1 tablespoon of wine. Lightly brush the tops of the dough with the mixture and sprinkle each puff with garlic, the remaining cheese, a pinch of kosher salt and a pinch of fennel seeds.
- Bake until dough is slightly puffed and golden brown, about 22 to 25 minutes. Serve warm.
Adapted from Gilt Taste