Pepper Cheese & Chive Gougère
pepper cheese chive gougere

Pepper Cheese & Chive Gougère

Gougère (goo-zhair), a creative appetizer recipe, is a cheese-flavored cream puff pastry that can be served hot or cold.

The Story Behind the Recipe
42
appetizers
15 min
PREP TIME
1 hr 35 min
TOTAL TIME

Ingredients

1 cup water

1/2 cup Land O Lakes® Butter

1 cup all-purpose flour

1/2 teaspoon Italian seasoning  

1/4 teaspoon garlic salt

4 large Land O Lakes® Eggs

1 1/2 cups shredded hot pepper jack cheese

2 tablespoons chopped fresh chives

 

 *Substitute 1/8 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves, and a dash of rubbed sage.

How to make

  1. STEP 1

    Heat oven to 400°F. Line baking sheets with parchment paper or lightly spray baking sheets with no-stick cooking spray.

  2. STEP 2

    Combine water and butter in 2-quart saucepan. Cook over medium heat 5-7 minutes until mixture comes to a boil. Add flour, Italian seasoning and garlic salt. Stir vigorously until mixture forms a ball. Remove from heat. Add 1 egg at a time, beating after each addition until smooth. Stir in 1 cup cheese and chives.

  3. STEP 3

    Drop by rounded teaspoonfuls onto prepared baking sheets. Top each with about 1/2 teaspoon remaining cheese. Bake 18-22 minutes or until puffed and browned. Serve warm.

Tip #1

- To make ahead, bake as directed. When completely cooled, place baking sheets in freezer until puffs are frozen. Place frozen puffs in resealable plastic freezer bags or containers; return to freezer. To reheat, place puffs onto baking sheet; bake at 350°F, 8-10 minutes or until heated through.

Nutrition

50Calories
4Fat (mg)
30Cholesterol (mg)
60Sodium (mg)
2Carbohydrates (g)
0Dietary Fiber
2Protein (g)

Reviews

Explore reviews from
our online community

  December 31, 2013

These are perfect the way they are! But for variety- I also stuffed a batch of them with chicken salad. These are my new "go to" recipe for an appetizer!!

— says Becky B.
Helpful?
  January 01, 2012

love this recipe

— says Wendy P.
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