Rye Gougères with Prosciutto, Arugula and Fig Compote
Here’s a savory, wine-friendly take on the classic cheese puff appetizer.
Recipe courtesy of Chef Frances Wilson
- 1 ¼ cups non-fat milk
- ¼ cup plus 1 Tbsp. unsalted butter
- 1 tsp. fine sea salt
- 1 cup whole-grain dark rye flour
- 3 Tbsp. unsweetened cocoa
- 5 large eggs, at room temperature
- ¾ cup grated Gruyère cheese
- 1 tsp. freshly ground black pepper
- 1½ tsp. chopped thyme
- pinch cayenne
- egg wash: 1 egg plus pinch salt, beaten together
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- Place the water, butter and salt in a pot. Bring slowly to a boil. Do not let it boil until the butter has melted. As soon as it comes to a boil, remove from the heat and add in all the flour and the cocoa powder at once. Beat vigorously until the mixture is smooth. Return to the heat and cook for a minute or so to dry the mixture and until it forms a neat ball in the center of the pot.
- Beat the eggs in a bowl. With a wooden spoon or in a mixer, beat in the eggs a little at a time, making sure to incorporate egg addition well. The dough should be shiny and drop easily off the spoon. Beat in ½ cup of the Gruyère, black pepper, thyme and a pinch of cayenne.
- Place the dough in the piping bag fitted with the ½” pipe. Pipe the dough into 1” diameter rounds on a baking sheet, spacing them 1½” apart or use a spoon to drop the dough in mounds the same size.
- Brush the top of each mound with the egg wash. Top each one with some of the remaining cheese, divided evenly.
- Place in the oven and bake for 25-30 minutes until puffed and golden brown, rotating the tray after about 20 minutes. Remove from the oven and leave on the counter for a couple of minutes. If it remains crisp, they are ready.
- Serve warm, filled with prosciutto, arugula or other bitter green and some Fig Compote.
- 2 Small Shallots, Peeled And Sliced
- ½ Tbsp. Olive Oil
- 2 cups Fresh Figs Or 1 cup Dried Figs
- 1 cup Port
- 1 cup Water (If Using Dried Figs)
- 2 Tbsp. Balsamic Vinegar
- Heat the olive oil in a pan.
- Add the shallots and cook over a medium heat until they are soft.
- Add the figs, port and water (if using dried).
- Bring to a boil and simmer gently until all the moisture has been absorbed.
- Add the balsamic vinegar and season with salt and pepper.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.