Time: 1 hour 10 min.
Complexity: easily
Quantity: 35 - 40 gougères

A recipe for gougères made with choux pastry and cheddar cheese. Filled with applesauce and topped with sage ham.

Gougères - a French snack made from choux pastry with cheese mixed in, with a sharp aroma.

Ingredients:

For gougères:

• 1/2 cup (120 g) unsalted butter
• 1/2 tsp coarse salt
• 1 cup wheat flour
• 4 large eggs
• 1 cup grated mature cheddar cheese

For the filling and topping:

• 6 red honey crunch apples
• 2 tbsp (30 g) unsalted butter
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• A pinch of ground cloves
• 1 tbsp. l. citrus honey
• Juice of 1 lemon
• Olive oil, for frying and drizzling
• 1 bunch sage, leaves separated from stems
• 10-15 slices of dry-cured ham (Parma ham), torn into small pieces
• Fleur de sel salt and freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, eggs, cheddar cheese, apples, allspice, cinnamon, cardamom, carnation, honey, lemon juice, sage, dry-cured ham, Parma ham, prosciutto, salt fleur de sel, choux pastry

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Preparation:

Step 1
• Prepare gougères: Preheat the oven to 220°C and line two baking sheets with silicone mats or parchment paper. Pour 1 cup of water into a large saucepan, add the butter, and salt. Place the saucepan over high heat and heat the mixture, stirring, until the butter is completely melted. Remove the saucepan from the heat and add the flour. Stir vigorously with a wooden spatula until smooth. Then add the eggs one at a time, mixing thoroughly between each addition. Add the cheese and stir again.
Step 2
• Place the dough in a pastry bag or, using two damp spoons, drop the dough onto the prepared baking sheets in small mounds, dropping about 1 tablespoon at a time, 2.5 cm apart. Bake the gougères for 25-30 minutes, until golden brown and crisp. Once done, turn off the oven and let the gougères dry with the door slightly ajar.
Step 3
• Prepare the filling: Peel and core the apples; cut into 1/2-inch (12 mm) cubes. Melt the butter in a large saucepan over high heat. When the butter foams, add the spices and fry briefly. Then add the apples and cook for 3-4 minutes, until browned. Add 2 tablespoons of water, honey, and lemon juice. Cook for another 3-4 minutes, until the liquid has evaporated and the apples are soft. Remove from the heat and let cool.
Step 4
• Prepare the topping: Place a clean saucepan over medium heat. Fill the bottom with olive oil and heat to medium. Add the sage leaves and cook until crisp, about 1 minute. Transfer to paper towels. Add the ham to the same saucepan, arranging it in a single layer on the bottom. Cook on both sides until crisp, about 1 minute per side. Transfer the ham to paper towels.
Step 5
• Assemble the appetizer: Carefully remove the top from each gougère and spoon in the apple filling. Top with sage leaves, ham, and a sprinkle of fleur de sel. Drizzle with olive oil and season with black pepper.

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