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These tasty little pastries are a party favorite as they can be made ahead and frozen, they’re versatile, and they’re bite sized! Despite being a classic French pastry, gougères are easy enough to master on your first attempt.
From The Spice & Tea Exchange®1 tsp Florida Sunshine Spice Blend1 tsp Pumpkin Pie Spice BlendFrom the Grocer½ cup whole milk½ cup (1 stick)2 TBS butter2 tsp sugar1¼ cups flour5 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 garnish4 sweet apples, peeled, cored and finely chopped1 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 dozenTotal Time: 1 hr 10 minsPrep: 30 minsCook: 40 mins
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