Asiago Gougères

Level up your weekend or holiday gathering with these savory French-style cheese puffs. Starting with a simple choux dough teeming with slightly sweet and nutty Asiago, these light and airy gougères come out of the oven with an impressive golden-brown look every time. Whether served as a side or added to a grazing board, these bites will be the stars of the party, guaranteed.

Directions

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.
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.
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.