Pepper Jack Cheese and Chive Gougères with Italian Seasoning
These savory French puffs combine the creamy richness of choux pastry with the bold kick of pepper jack cheese and fresh chives. The light, airy interior contrasts beautifully with the golden, crispy exterior, while Italian seasoning and garlic salt add aromatic depth. Perfect as an elegant appetizer for dinner parties, wine tastings, or holiday gatherings. Unlike traditional plain gougères, these feature a spicy cheese blend that makes them memorable conversation starters.
Ingredients
- 1 cup water
- ½ cup Land O Lakes butter
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic salt
- 4 large Land O Lakes eggs
- 1 ½ cups hot pepper jack cheese, shreddedmild cheddar cheese1:1mild
reduces heat significantly
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Heat oven to 400°F and line baking sheets with parchment paper or spray with cooking spray
- 2
Combine water and butter in saucepan and cook over medium heat until mixture comes to a boil
- 3
Add flour, Italian seasoning and garlic salt, stirring vigorously until mixture forms a ball
- 4
Remove from heat and add eggs one at a time, beating after each addition until smooth
- 5
Stir in cheese and chives
- 6
Drop by rounded teaspoonfuls onto prepared baking sheets
- 7
Top each with remaining cheese
- 8
Bake until puffed and browned
- 9
Serve warm
Tips
Beat eggs thoroughly after each addition to ensure smooth, lump-free dough that will puff properly during baking.
Serve immediately while warm for the best texture - gougères deflate and become chewy as they cool.
Don't open the oven door during baking as the temperature drop can cause the delicate puffs to collapse.
Good to Know
Best served immediately while warm. Can be stored covered at room temperature for 1 day, then reheated briefly in oven.
Dough can be piped onto baking sheets and refrigerated for up to 4 hours before baking.
Serve warm as an appetizer with wine or as part of a cheese course.
Common Mistakes
Don't add eggs to mixture that's too hot to avoid scrambling them.
Avoid opening oven door during baking to prevent collapse.
Substitutions
Gluten-Free Swaps
may affect texture slightly
General Alternatives
reduces heat significantly
FAQ
Can I freeze these gougères?
Yes, bake completely then freeze for up to 3 months. Reheat directly from frozen in a 350°F oven for 5-8 minutes until warmed through and crispy.
What if my dough seems too thick?
The dough should be thick enough to hold its shape when piped. If too stiff to incorporate eggs, beat more vigorously or ensure eggs are at room temperature.
How long will these keep fresh?
Gougères are best served immediately while warm and puffy. They can be stored covered for 1 day but will lose their crispy texture and become chewy.