Apple Cheddar Gougères with Crispy Prosciutto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
