Festive Recipe: Gougeres & Caviar
Gougères are made from the classic French pâte à choux, with a generous amount of cheese folded into the dough before baking. The dough puffs and then dries in the oven, making for a tender, crisp puff with a hollow centre.
We love pairing Gougeres with caviar for the holiday season, as they encompass a labour of love and transform into a simple and timeless pastry that everyone will enjoy. The Gougeres is not a cheese, though it has that savour; nor a pastry, though it has that appearance. It is the ideal bridge between a welcome drink and a starter, allowing guests to enjoy caviar pure as a bump or with an extra cheesy delight to complement the savoury and nuttiness of N25 caviar.
The cheese that is traditionally used is Gruyère, Emmental or Comte. As store-bought grated cheese can typically be thicker than grating it yourself, so it might weigh down the batter and prevent your Gougeres from puffing up.
Ingredient List:
The Pastry
- 250ml water
- 80g butter, cut into 1.5cm small cubes
- 150g flour
- 3/4 tsp salt
- pinch of nutmeg
- pinch of black pepper
- 4 eggs
- 200g Gruyère cheese
The Toppings
- 50g Gruyère cheese
- 1 egg yolk, for brushing
- Your choice of N25 caviar
Instructions:
1. Preheat the oven to 220°C (200°C fan). Lightly grease 2 trays then line with parchment/baking paper.
2. Place water, butter and salt in a saucepan over medium-high heat. Bring to a boil until the butter is fully melted.
3. Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
4. Return to stove on low heat and mix for 1 minute (this dries the mixture out).
5. Remove from stove, and leave for 2 minutes.
6. Add 1 egg, and mix vigorously until incorporated. The batter will split at first, but it will come together into a smooth mixture.
7. Add 3 more eggs, one at a time, mixing until incorporated before adding the next.
8. Stir in 200g cheese.
9. Using a cookie/ice cream scoop onto the trays.
10. Brush with yolk, then top with a pinch of reserved 50g Cheese for topping.
11. Bake for 25 minutes.
12. Allow to cool for 15 minutes and let them become crusty.
13. Lastly, cut the top of the Gougeres to make a little hollow space for the caviar. Scoop a generous spoonful of N25 caviar and gently place it on top of the Gougeres.
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