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Crispy, golden brown, round Asiago gougères made from choux pastry and filled with cheese and chives. A quick and easy appetizer or finger food for any party. |
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Asiago Gougères

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5/5 - 25 Ratings
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Prep Time 10 minutes
Cook Time
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


  • 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

Nutritional Information

Serv. Size: 1 gougère, Servings: 12

Amount Per Serving: Calories 80, Fat Cal. 50, Total Fat 6g (9% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 150mg (6% DV), Total Carb. 4g (1% DV), Fiber 0g (0% DV), Sugars 0g, Protein 3g, Vitamin A (4% DV), Vitamin C (0% DV), Calcium (6% DV), Iron (2% DV), Vitamin D (2% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.



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.


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.


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.

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March 25, 2020

Could you make these without a stand mixer?

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[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.

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November 22, 2018

Can This recipie be made with gluten free dough? Thanks

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[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!

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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!!

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1 Reply

[email protected]

November 22, 2018

Glad to hear you'll be making these gougères, Linda! They're surprisingly easy and so light and airy cheese puffs!

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November 15, 2018


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