Apple Cheddar Gougères with Crispy Prosciutto Recipe

Introduction

These Apple Cheddar Gougères with Crispy Prosciutto offer a delightful blend of savory cheese puffs filled with sweet, spiced apples and finished with a crispy prosciutto topping. Perfect as an elegant appetizer or a flavorful snack, they combine rich textures and balanced flavors for a crowd-pleasing treat.

Ingredients

• 1 cup skim milk
• 8 tablespoons unsalted butter (1 stick)
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 4 large eggs
• 1 1/2 cups grated sharp cheddar cheese
• 1 large egg whisked with 1 teaspoon water (for egg wash)
• 2 tablespoons unsalted butter
• 2 1/2 cups diced apples (such as Gala, Lady Crisp, or Fuji)
• 1 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/8 teaspoon ground clove
• 1/4 cup agave nectar
• 1/4 cup hard cider (such as Stella Artois Cidre)
• 3 slices of prosciutto

Instructions

1. Step 1: Preheat the oven to 425°F. Line two baking sheets with silicone mats or parchment paper.
2. Step 2: In a medium saucepan over medium heat, warm the skim milk, butter, salt, and pepper until it bubbles and the butter melts completely.
3. Step 3: Add the flour and stir vigorously with a wooden spoon for about 5 minutes until the mixture becomes thick and forms a ball.
4. Step 4: Transfer the dough to a food processor or electric mixer bowl. Add the eggs and cheddar cheese, pulsing or mixing until creamy and fully combined.
5. Step 5: Using a small ice cream scoop or a pastry bag with a 1-inch tip, portion about 1 tablespoon-sized mounds onto the prepared trays, spacing them about 1 inch apart. Shape with a wet fingertip if needed.
6. Step 6: Optionally freeze the trays for later baking. Otherwise, brush each puff with the egg wash and bake for 15-20 minutes or until golden brown.
7. Step 7: Meanwhile, melt butter in a sauté pan over medium heat. Add diced apples, cinnamon, allspice, and clove; cook until fragrant.
8. Step 8: Stir in agave nectar and hard cider. Continue cooking until apples are tender and the liquid becomes syrupy. Remove from heat.
9. Step 9: Crisp the prosciutto in a non-stick skillet and set aside.
10. Step 10: To assemble, cut the tops off the baked gougères, fill with a teaspoon or two of the apple mixture, and top with a piece of crispy prosciutto. Serve immediately.

Tips & Variations

• For easier shaping, dip your scoop or fingers in hot water before portioning the dough.
• Try substituting the cheddar with Gruyère for a nuttier flavor.
• Use honey instead of agave nectar for a different sweetness profile.
• You can prepare the dough and freeze before baking; bake directly from frozen adding a few extra minutes.

Storage

Store assembled gougères in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a 350°F oven for 5-7 minutes to crisp the prosciutto and refresh the cheese puffs. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gougères dough ahead of time?

Yes, the dough can be made in advance and frozen as scooped mounds on baking trays. Bake them straight from the freezer, adding a couple of extra minutes to the baking time.

What type of apples work best for this recipe?

Firm, sweet-tart apples like Gala, Lady Crisp, or Fuji hold their shape well and complement the spiced filling beautifully.

Apple Cheddar Gougères with Crispy Prosciutto Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 149 reviews

These Apple Cheddar Gougères with Crispy Prosciutto are delightful savory puffs combining the rich, cheesy flavor of sharp cheddar with a sweet and spiced apple filling, topped with crunchy prosciutto. Perfect as an appetizer or a sophisticated snack, these bite-sized French-inspired pastries bring a wonderful balance of textures and flavors.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: About 40 gougères (20 per baking sheet) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Gougères

• 1 cup skim milk
• 8 tablespoons unsalted butter (1 stick)
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 4 large eggs
• 1 1/2 cups grated sharp cheddar cheese
• 1 large egg whisked with 1 teaspoon water (for egg wash)

Apple Filling

• 2 tablespoons unsalted butter
• 2 1/2 cups diced apples (such as Gala, Lady Crisp, or Fuji)
• 1 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/8 teaspoon ground clove
• 1/4 cup agave nectar
• 1/4 cup hard cider (e.g., Stella Artois Cidre)

Garnish

• 3 slices prosciutto

Instructions

1. Prepare the Gougères Batter: Preheat the oven to 425° F and line two baking sheets with silicone mats or parchment paper. In a medium saucepan over medium heat, warm the skim milk, 8 tablespoons unsalted butter, salt, and black pepper until it bubbles and the butter melts completely. Remove from heat and add the flour, stirring vigorously with a wooden spoon for about 5 minutes until the mixture thickens into a ball.
2. Incorporate Eggs and Cheese: Transfer the dough to a food processor or the bowl of an electric mixer. Add the 4 large eggs and grated sharp cheddar cheese, then pulse or mix until the dough is creamy and fully combined.
3. Shape the Gougères: Using a small ice cream scoop or a pastry bag fitted with a 1-inch tip, place tablespoon-sized mounds of dough spaced about 1 inch apart on the prepared baking trays. Wet fingertips can be used to smooth any uneven tops. Optionally, freeze trays at this stage for baking later.
4. Egg Wash and Bake: Lightly brush each gougère with the egg wash (one large whisked egg mixed with 1 teaspoon water). Bake in the preheated oven for 15-20 minutes until the puffs are golden brown and puffed.
5. Prepare the Apple Filling: While the gougères bake or after removing them, melt 2 tablespoons unsalted butter in a sauté pan over medium heat. Add diced apples and stir in cinnamon, allspice, and ground clove. Cook until the apples are fragrant.
6. Sweeten and Cook Down: Stir in agave nectar and hard cider. Continue cooking until the apples are tender and the liquid becomes syrupy. Remove from heat and set aside.
7. Crisp the Prosciutto: In a non-stick skillet over medium heat, crisp the 3 slices of prosciutto until crunchy. Transfer to paper towels to drain excess fat and set aside.
8. Assemble the Gougères: Carefully remove the tops of the baked gougères. Fill each with a teaspoon or two of the warm apple mixture and top with a sliver of crispy prosciutto. Serve immediately to enjoy the contrast of textures and flavors.

Notes

• Gougères dough can be made ahead and frozen on baking sheets; bake directly from frozen adding a couple of extra minutes to baking time.
• Use firm, crisp apples like Gala or Fuji for the best texture and sweetness in the filling.
• Adjust the amount of agave nectar to your preferred level of sweetness.
• If you don’t have hard cider, substitute with apple juice or a dry white wine for a similar flavor profile.
• Brushing the gougères with egg wash ensures a beautiful golden crust.
• Serve the gougères warm for the best flavor and crisp texture.

Keywords: Apple Gougères, Cheddar Cheese Puffs, Prosciutto Appetizer, Savory Pastry, French Snacks