Arrow Created with Sketch. Back to The Recipes Asiago Gougères Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 25 Ratings PRINT Page 1 Created with Sketch. Prep Time 10 minutes Cook Time 25-30 minutes Serving Yield 12 gougères Fancify your holiday gathering with this French-style appetizer. Made from a choux dough teeming with slightly sweet and nutty Asiago, these gougères come out of the oven with an impressive golden-brown look every time. Pair with champagne or alongside a fruit and cheese board and they'll be the stars of the party, guaranteed. By: Platings and Pairings Ingredients 1/2 cup (113g) water 3 tablespoons (43g) butter 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup (65g) all-purpose flour 2 large (100g) Pete and Gerry’s Organic Eggs 1 tablespoon fresh chives, minced 3/4 cup (65g) Asiago cheese, grated Directions STEP 1 Preheat oven to 425F. Bring the water, butter, salt, and pepper to a boil in a medium saucepan, stirring occasionally. Turn heat to medium-low, add the flour all at once and stir vigorously with a wooden spoon or spatula until mixture pulls away from the sides of the pot and forms a smooth, pasty ball. Continue cooking and stirring for 1 minute after dough has smoothed out. STEP 2 Transfer dough ball to the bowl of an electric stand mixer and beat on low speed for 2-3 minutes to cool slightly. Add eggs, one at a time, mixing on medium speed after each addition, and scraping the bowl well. Batter will appear lumpy at first, but will smooth out after a minute or two. Add the grated cheese and chives and mix until combined. STEP 3 Drop the dough by the tablespoonful on a baking sheet, at least 2” apart. Bake for 10 minutes, then turn the oven down to 375F and bake for an additional 15 to 20 minutes, until golden brown. Farm Team Tips: For an all-american twist, substitute a sharp cheddar cheese for the asiago. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Joy March 25, 2020 Could you make these without a stand mixer? Reply Page 1 Created with Sketch. 1 Reply [email protected] March 25, 2020 Hi Joy! For this particular recipe we would not recommend making it without a stand mixer. A hand mixer can work if you have one. If you're not using a mixer, we think you will have a different texture and may not see as nice of a rise, and it will take significantly longer to mix by hand as well and it may be hard to incorporate all the liquid into the paste. Reply Page 1 Created with Sketch. Diane November 22, 2018 Can This recipie be made with gluten free dough? Thanks Reply Page 1 Created with Sketch. 1 Reply [email protected] November 22, 2018 Hi Diane, we can't guarantee that the texture will be quite the same, but you can definitely try using a gluten-free flour blend in place of the all-purpose flour in the recipe. King Arthur Flour's Measure for Measure mix is a great choice, but anything similar should work. Good luck! Reply Page 1 Created with Sketch. Linda Sarangoulis November 21, 2018 I'll try these soon...they look like fun to make - and I'm sure they'll be great to eat!! Reply Page 1 Created with Sketch. 1 Reply [email protected] November 22, 2018 Glad to hear you'll be making these gougères, Linda! They're surprisingly easy and so delicious...like light and airy cheese puffs! Reply Page 1 Created with Sketch. Jennifer November 15, 2018 Yummy Reply Page 1 Created with Sketch.