From The Spice & Tea Exchange®
1 tsp Florida Sunshine Spice Blend
1 tsp Pumpkin Pie Spice Blend
From the Grocer
½ cup whole milk
½ cup (1 stick)
2 TBS butter
2 tsp sugar
1¼ cups flour
5 eggs, at room temperature+1 egg beaten w/1 TBS milk or water (for egg wash)
1 generous cup fresh grated sharp cheddar cheese, plus extra for garnish
4 sweet apples, peeled, cored and finely chopped
1 TBS honey Juice of 1 lemon (about 2 TBS)
PREHEAT oven to 400°F. Line 2 baking sheets with parchment paper. Combine milk, ½ cup water, ½ cup butter, sugar, and Florida Sunshine Spice Blend in a pan over medium-low heat. Stir until it comes to a boil. Add flour. Beat with a wooden spoon until a smooth dough ball forms and a light crust forms on bottom of pan. Transfer to a mixer with paddle. Beat on medium adding one egg at a time. Beat in cheese. While still warm, place the dough in a zip-top bag, cut off a corner (½-inch diameter). Pipe about 1½ TBS of the dough in mounds on the baking sheets, leaving 1-inch between. Brush with egg wash and bake for 15 mins. Reduce heat to 350°F and bake for 15 mins more until golden, dry, and crisp. Set on a wire rack to cool.
MELT 2 TBS butter in a large pan over high heat until foaming. Whisk in the Pumpkin Pie Spice Blend. Add the apples and toss until coated. Cover the pan, reduce heat to medium and steam-sauté for about 5 mins, until the apples are beginning to soften. Add 2 TBS of water, honey, and lemon juice then continue to cook uncovered stirring frequently until the liquids are nearly evaporated and the apples are nicely glazed, about 5 mins more.
CAREFULLY cut off the top of each cheddar gougère and fill with the apple pie filling; garnish with extra cheese, replace top and enjoy.
*Gougère’s can be made and frozen (before baking). Once frozen, transfer to an airtight container and keep frozen for up to 1 month. No need to defrost; continue with recipe adding a couple mins more to your baking time.
Yield: 3 dozen
Total Time: 1 hr 10 mins
Prep: 30 mins
Cook: 40 mins