Gougères Appetizer Spread

Name: Gougères Appetizer Spread
Yield: About 24 Servings
Ingredients: For the seed mixture: 2 tablespoons tuxedo sesame seeds 1 tablespoon poppy seeds For the gougères: ½ cup whole milk ½ cup water 1 stick unsalted butter, room temperature ½ teaspoon kosher salt 1 cup all-purpose flour 4 large eggs, room temperature 1 ½ cups gruyere cheese, coarsely grated, divided For the spread: 1 teaspoon olive oil 6 slices (~ 4 oz.) thinly sliced prosciutto 8 oz. goat cheese, room temperature 6 tablespoons heavy cream, room temperature

Charcuterie Featuring Seeded Gougères with Whipped Goat Cheese and Crispy Prosciutto

Elevate your appetizer offering this season. Feel inspired to curate a charming spread with warm gougères bites and other elegant accouterments like caviar, oysters, olives, and crudité.

About 24 Servings ·

Ingredients

For the seed mixture:

2 tablespoons tuxedo sesame seeds
1 tablespoon poppy seeds

For the gougères:

½ cup whole milk
½ cup water
1 stick unsalted butter, room temperature
½ teaspoon kosher salt
1 cup all-purpose flour
4 large eggs, room temperature
1 ½ cups gruyere cheese, coarsely grated, divided

For the spread:

1 teaspoon olive oil
6 slices (~ 4 oz.) thinly sliced prosciutto
8 oz. goat cheese, room temperature
6 tablespoons heavy cream, room temperature

Preparation

STEP ONE – PREP THE INGREDIENTS

Preheat the oven to 400 degrees. Line two half sheet trays with parchment paper. In a small bowl, stir together the sesame and poppy seeds and set aside.

STEP TWO – CREATE THE DOUGH

In a heavy-bottomed medium saucepan, combine the milk, water, butter, and salt and boil over high heat, ensuring the butter melts completely. Add the flour all at once. Reduce the heat to low, and, stirring constantly, cook until a smooth dough forms and pulls away from the side of the saucepan, about 2 to 3 minutes.

Turn the dough into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix the dough for 1 minute to cool slightly. Add the eggs one at a time, ensuring to incorporate each completely before adding the next. The dough should be thick and shiny. Beat in 1 cup of grated cheese until combined.

STEP THREE – BAKE THE DOUGH

Transfer the dough to a pastry bag fitted with a 1⁄2-inch round tip and pipe tablespoon-sized mounds onto the prepared sheet pans, about 2 inches apart. Sprinkle the tops evenly with the remaining 1⁄2 cup of cheese and the seed mixture, making sure to be generous with the seed mixture to get good coverage. Bake for about 20 minutes, until puffed and golden brown. Transfer the pans to wire racks to cool.

STEP FOUR – CRISP THE PROSCIUTTO

Meanwhile, heat one teaspoon olive oil in a large nonstick skillet over medium heat until shimmering. Add the prosciutto slices in batches if necessary, and cook until crispy, flipping occasionally, about 4 to 5 minutes. Transfer to a paper towel-lined plate and cool before breaking into shards and setting aside.

STEP FIVE – MAKE THE FILLING

In the mini food processor bowl, combine the goat cheese and cream and whip until fluffy and smooth, about 2 minutes, scraping down the sides of the bowl as necessary. Transfer the whipped goat cheese to a pastry bag with a 3⁄4-inch round tip.

STEP SIX – ASSEMBLE THE GOUGÈRES

To assemble, pipe a dollop of whipped goat cheese on the top of each gougère. Nestle a shard of prosciutto into the whipped goat cheese and serve immediately.

STEP SEVEN – CURATE A SPREAD

Use other premium accoutrements like caviar, oysters, olives, and crudité to curate an inspired appetizer spread for guests.

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