Red Pepper Asiago Gougère Bites
Gougère, a cream puff-like pastry, is easy to make. These warm, savory mini bites are a perfect holiday appetizer.
15 min.prep time
1:35 total time
1:35 total time
50-72 gougere bites
1 cup water
1/2 cup (1 stick) butter
1 cup all-purpose flour
1/2 teaspoon garlic salt
4 eggs
1 1/2 cups (6 ounces) finely shredded Asiago or Parmesan cheese (or any cheese you love)
1/2 cup finely chopped red bell pepper (next time I may try chopped kalamata olives)
1 1/2 tablespoons finely chopped fresh basil or 1 1/2 tsp dried. (May substitute other herbs- I used marjoram)
Directions
Heat oven to 400°F. Line baking sheets with parchment paper. Make sure parchment is cut within the sheet (I had trouble with burning paper at the edges). Set aside.
Place water and butter in heavy 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (6 to 8 minutes). 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 1 cup cheese, bell pepper and basil.
Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. The dough is very sticky. Use your right hand to scoop with the measure and the other hand, dipped in a bowl of flour, ready to scoop the glop and put it on the sheet. Sprinkle each with remaining cheese. Bake for 20 to 22 minutes or until golden brown. Serve warm.
