Description
French gougères become an elegant party starter when topped with smoked salmon, caviar, and prosciutto. Your guests will adore these delicate choux pastry bites packed with rich, salty flavors that make entertaining a breeze.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 3 ounces Gruyère cheese
- 1 ounce smoked salmon
- 1 ounce sliced prosciutto
- 0.5 ounces sevruga caviar
Supporting Ingredients:
- 0.5 cup water
- 0.5 cup all-purpose flour
- 3 tablespoons salted butter
- 0.5 cup crème fraîche
Seasonings and Garnishes:
- 0.25 teaspoon black pepper
- 0.25 teaspoon kosher salt
- 1.25 teaspoons finely chopped fresh thyme
- 0.5 teaspoon finely grated lemon zest
Instructions
- Warm your oven to 400°F and line a baking sheet with parchment paper or silicone mat for perfect gougère preparation.
- Combine ½ cup water, 3 tablespoons salted butter, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper in a saucepan. Heat over medium until butter completely dissolves.
- Pour ½ cup all-purpose flour into the liquid mixture. Stir vigorously until the dough pulls away from pan sides and forms a cohesive ball.
- Transfer the dough to a stand mixer. Beat on low speed until mixture cools to room temperature, approximately 2-3 minutes.
- Add 2 large eggs to the dough, one at a time. Mix thoroughly after each addition until the batter looks smooth and glossy.
- Fold ½ cup grated Gruyère cheese and 1 teaspoon chopped thyme into the mixture. Ensure ingredients are evenly distributed.
- Use a piping bag to create 1½-inch rounded mounds on the prepared baking sheet, spacing them 2 inches apart.
- Sprinkle remaining Gruyère cheese over the top of each gougère for extra flavor and golden color.
- Bake at 400°F for 20 minutes until puffed and golden brown. Pierce each gougère with a toothpick to release steam.
- Return gougères to the oven for an additional 5 minutes to crisp the exterior.
- Top each warm gougère with ½ teaspoon crème fraîche, small slice of 1 ounce smoked salmon, ½ tablespoon caviar, lemon zest, prosciutto slice, and remaining fresh thyme.
Notes
- Check water temperature carefully when adding flour to create a smooth, lump-free base for your gougères.
- Pipe dough evenly to ensure consistent size and perfect puffing for each delicate pastry.
- Use room temperature eggs to help them incorporate smoothly into the choux pastry mixture.
- Allow gougères to cool slightly before topping to prevent soggy texture and maintain crisp edges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salmon
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4 to 6
- Calories: 190 kcal
- Sugar: 0.4 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 0.3 g
- Protein: 9 g
- Cholesterol: 115 mg