Gougère, a cream puff-like pastry, is easy to make. These warm, savory mini bites are a perfect holiday appetizer.
Story Behind the Recipe
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1 cup water
1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1/2 teaspoon garlic salt
4 large Land O Lakes® Eggs
1 cup (4 ounces) finely shredded Asiago or Parmesan cheese
1/2 cup finely chopped red bell pepper
2 tablespoons finely chopped fresh basil
*Substitute 1 1/2 teaspoons dried basil leaves.
Heat oven to 400°F. Line baking sheets with parchment paper. Set aside.
Place water and butter in heavy 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil. Reduce heat to low; stir in flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in cheese, bell pepper and basil.
Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. Bake 18-22 minutes or until golden brown. Serve warm.
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To make ahead, bake as directed. Cool completely. Place cooled bites onto baking sheets; place into freezer until firm. Place frozen bites into resealable plastic freezer bags. Freeze up to 2 months. To reheat, heat oven to 350°F. Place frozen bites in single layer onto ungreased baking sheets. Bake 8-10 minutes or until heated through.
Think of the bread as just the beginning. Add your favorite spreads, vegetables and cheeses to make simple, elegant bruschetta — perfect for entertaining.