White Cheddar Gougeres, Apple Pulp, Prosciutto And

Name: White Cheddar Gougeres, Apple Pulp, Prosciutto And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the gougeres:; 1/2 cup (1 stick) unsalted butter; 1/2 teaspoon kosher salt; 1 cup all-purpose flour; 4 large eggs; 1 cup grated sharp white cheddar; For the filling and toppings:; 6 honey crisp apples; 2 tablespoons unsalted butter; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; Pinch of ground cloves; 1 tablespoon orange blossom honey; Juice of 1 lemon; Extra-virgin olive oil, for frying, plus more for topping; 1 bunch sage, leaves only; 10 to 15 thin slices prosciutto, torn into bite-size pieces; Fleur de sel and freshly ground black pepper

Servings: persons

For the gougeres:
1/2 cup (1 stick) unsalted butter
1/2 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
1 cup grated sharp white cheddar
For the filling and toppings:
6 honey crisp apples
2 tablespoons unsalted butter
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Pinch of ground cloves
1 tablespoon orange blossom honey
Juice of 1 lemon
Extra-virgin olive oil, for frying, plus more for topping
1 bunch sage, leaves only
10 to 15 thin slices prosciutto, torn into bite-size pieces
Fleur de sel and freshly ground black pepper

1
Prepare the gougeres:
2
Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper or silicone mats. In a large saucepan, combine the butter, salt and 1 cup water. Stir over high heat until the butter melts completely, then remove the pan from the heat and add all the flour at once. Stir vigorously with a wooden spoon until smooth, then transfer to a mixer fitted with a paddle attachment. Beat on medium speed and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat in the grated cheese.
3
Transfer the dough to a pastry bag, or use 2 wet spoons to drop neat 1-tablespoon mounds onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 25 to 30 minutes, until golden and crisp. When done, turn off the oven and let the gougeres dry out in the oven with the door ajar to keep them nice and crisp.
4
Cook the apples for the filling: Peel the apples and discard the core; cut into 1/2-inch dice. Melt the butter in a large saute pan over high heat. When foaming, add the spices. They will toast instantly and become fragrant; add the apples and saute for 3 to 4 minutes, until browned. Add 2 tablespoons water, the honey and lemon juice. Cook for 3 to 4 minutes, or until the liquid is reduced and the apples are tender. Set aside to cool slightly.
5
Set a clean saute pan over medium heat. Add enough olive oil to coat the pan; when hot, fry the sage leaves until crisp and almost transparent, about 1 minute. Drain on paper towels. Add the prosciutto pieces to the same pan in a single layer (work in batches, if necessary). Cook for 1 minute on each side to crisp them up. Drain on paper towels.
6
To assemble, carefully tear off the top third of each gougere and spoon in some warm apple filling. Top with a sage leaf and a piece of prosciutto and season lightly with fleur de sel. Drizzle with olive oil and sprinkle with black pepper.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the gougeres:, 1/2 cup (1 stick) unsalted butter, 1/2 teaspoon kosher salt, 1 cup all-purpose flour, and more.

Yes, White Cheddar Gougeres, Apple Pulp, Prosciutto And Sage falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Cheddar Gougeres, Apple Pulp, Prosciutto And Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions