Asiago cheese puffs are light and crispy bite-sized puffs made of Asiago cheese with a golden brown outside.
This appetizer of French cheese puffs is called gougères. They’re delectable savory pastries made with a light and airy choux pastry infused with grated Asiago cheese, resulting in a delightful combination of flakiness and rich cheese flavor.
They’re similar to chouquettes, a French sugar puff, because they’re also made of choux pastry. However, gougères are a savory and cheesy version.
Choux pastry is a French pastry dough used to make a variety of delicious pastries. It’s traditionally made with water, butter, salt, flour, and eggs.
In this recipe, I replaced the water with milk to add more richness to it.
Ingredients
- Butter
- Milk
- Salt
- Cayenne Pepper
- All-Purpose Flour
- Large Eggs
- Grated Asiago Cheese
- Grated Parmesan Cheese
- Water
How to Make Cheese Puffs From Scratch
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a small saucepan over medium-high heat, combine butter, milk, salt, and cayenne pepper. Cook until the butter is melted. Reduce to low heat.
- Add flour and stir until the flour no longer sticks to the sides of the pan. It begins to look like a smooth ball of dough. Remove from the heat.
- Scramble 3 of the eggs in a separate dish. Slowly stir the eggs into the flour mixture with a spatula or wooden spoon.
- Add cheese and stir to combine.
- Using a cookie scoop, add scoops of the asiago mixture to the pan.
- Scramble the remaining egg and add 1 tablespoon of water. Brush the tops of all of the cheese puffs with the egg wash.
- Bake in the oven at 425°F for 10 minutes. Reduce heat to 350 degrees Fahrenheit and cook for an additional 18-20 minutes until they reach a golden brown.
Make-Ahead
To make this dish ahead of time, follow the recipe directions up to the point of scooping the asiago mixture onto the pan. Cover the pan in plastic wrap and store in the fridge for up to 24 hours before baking.
Once you’re ready to bake, preheat the oven according to the recipe and brush each cheese puff with egg wash.
How Do I Store Homemade Cheese Puffs for Freshness
Allow the cheese puffs to fully cool to prevent condensation when storing. Store leftovers in an airtight container at room temperature for 2-3 days. I like to use a plastic baggie when I make them.
Recrisping
If they’ve lost their crispness, you can reheat the cheese puffs in a preheated oven at 350°F. Bake for 3-5 minutes until they regain their crisp edges.
A microwave is a great way to warm them if you do not mind them being on the softer side. Microwave for 10-15 seconds on a paper towel.
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Asiago Cheese Puffs
Ingredients
- ½ cup Butter
- 1 cup Milk
- 1 teaspoon Salt
- ½ teaspoon Cayenne Pepper
- 1 cup All-Purpose Flour
- 4 Large Eggs divided
- 1 cup Grated Asiago Cheese
- ½ cup Grated Parmesan
- 1 tablespoon Water
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a saucepan over medium-high heat, add milk, butter, salt, and cayenne pepper. Cook until the butter is melted. Reduce to low heat.
- Add flour and stir until flour no longer sticks to the sides of the pan. Remove from the heat.
- Scramble 3 of the eggs in a separate dish. Slowly stir the eggs into the flour mixture.
- Add cheese and stir to combine.
- Using a cookie scoop, add scoops of the cheese puff mixture to the pan.
- Scramble the remaining egg and add 1 tablespoon of water. Brush the tops of all of the cheese puffs with the egg wash.
- Bake in the oven at 425 degrees Fahrenheit for 10 minutes. Reduce heat to 350 degrees Fahrenheit and cook for an additional 18-20 minutes until they reach a golden brown.
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