Who says you need a houseful of people to entertain? Embrace a sense of occasion—even if you're just celebrating with a group of one or two—by cooking up a little something special, like these gougéres, first featured in our November 2018 issue.
While olives, nuts and popcorn are all great cocktail snacks, having at least one elaborate
nibble in the mix always elevates an occasion to a celebration. Despite their fancy French name, gougères are simply cheese puffs that, while delicious on their own, become something of a conversation starter when stuffed with sweet pineapple, smoky bacon and savoury blue cheese.
Photo by Clinton Hussey, styling by Megan BakerPineapple-Stuffed Blue Cheese Gougères Recipe
Yield: 24 gougères
Prep Time: 40 minutes
Cook Time: 30 minutes
When to make it: Baked but unstuffed, these gougères freeze beautifully in an airtight container for up to one month. When ready to serve, simply place on a baking tray and warm in a 350°F oven for 4 to 6 minutes.
- ¼ cup whole milk
- ¼ cup water
- ¼ cup unsalted butter, cut into cubes
- ½ tsp freshly ground black pepper
- ¼ tsp salt
- ⅔ cup all-purpose flour
- 3 large eggs, at room temperature
- ⅓ cup finely crumbled Danish blue cheese
- ½ small fresh pineapple, peeled, cored and cut into 1-inch pieces
- 6 strips bacon, cooked and sliced into 1-inch pieces
- 1½ cups micro-greens or baby arugula
Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
To make gougères, place milk, water, butter, pepper and salt in a medium saucepan over medium heat. Bring to a boil, stirring occasionally, and immediately take pan off heat. Add flour all at once and stir with a wooden spoon until well combined. Return pan to heat and, stirring continuously, cook dough for 1 minute to get rid of excess moisture. Remove pan from heat and let cool slightly.
Whisk eggs together in another small bowl. Transfer 2 tbsp beaten egg to a small bowl and set aside. Add a third of remaining beaten egg to the dough and mix with a wooden spoon until well incorporated. Batter may look like it has split, but keep stirring—it will come together. Add remaining eggs in two additions, mixing well after each addition until dough is smooth, shiny and falls from the spoon in a thick ribbon. Stir in cheese.
Pipe or spoon gougère dough in walnut-sized mounds onto prepared baking sheets. Lightly brush each with reserved egg and bake, one tray at a time, until puffed, golden brown and crisp on the outside (about 25 to 30 minutes). Transfer to a wire rack to cool.
When ready to serve, cut gougères in half and stuff with some pineapple, bacon and greens. Enjoy immediately. Serves 6.