Herb and Pickled Ramp Gougeres with a Spring Cheese Board
Gougeres sound fancy but are made with a simple dough and ingredients you probably already have in your kitchen. Served warm, straight out of the oven, these little clouds of dough filled with herbs and pickled ramps are an appetizer that are sure to impress. Only you will ever know how easy they are to make!
Half Sheet Pan
- 1 cup Water
- 8 tablespoon Unsalted Butter (1 stick)
- 1 ½ teaspoon Salt
- 1 cup All-Purpose Flour
- 4 Eggs
- 1 tablespoon finely chopped Chives (or substitute any fresh herbs)
- 1 tablespoon finely chopped Pickled Ramps (store-bought or homemade)
- 1 Egg, for brushing the tops
Preheat oven to 400F / 204C. Line a baking sheet with parchment paper and spray it lightly with nonstick cooking spray.
Combine water, butter and salt in a small saucepan over medium-high heat. Bring to a boil. Remove the pan from heat and whisk in the flour. Return the pan to heat and stir until the batter forms a smooth paste and pulls away from the sides of the pan.
Transfer dough to the bowl of a standing mixer and mix a few times on low to cool (this will prevent the eggs from scrambling in the hot dough).
Turn the mixer on low speed and add 4 eggs one at a time, allowing each to incorporate fully before adding the next. Increase the speed and beat on medium until smooth.
Add chives and ramps and mix just until evenly incorporated.
Use a pastry bag or Tablespoon to transfer even portions of dough to prepared baking sheet (this should make about 30 Tablespoon-sized gougeres). Whisk the final egg and brush it over the top of the gougeres.
Bake gougeres until lightly golden on top and puffed (the insides should sound hollow when you tap the outside), 20 to 25 minutes.
Serving: 4g | Calories: 53kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 128mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg