When you want to create an appetizer that’s both elegant and unexpectedly delicious, these White Cheddar Gougeres with Apple Filling, Prosciutto and Sage combine French pastry technique with sophisticated sweet-savory flavors that will have guests raving. Imagine light-as-air cheese puffs made from classic pâte à choux infused with sharp white cheddar, split open and filled with a warm apple compote, draped with crispy prosciutto, and finished with fresh sage for an aromatic flourish. The combination of crispy pastry, melted cheese, sweet apples, salty prosciutto, and earthy sage creates layers of flavor that are both comforting and refined. Whether you’re hosting a fall dinner party, celebrating the holidays, planning an upscale wine tasting, or simply want to impress with restaurant-quality appetizers, these gougeres prove that with a little technique and thoughtful flavor pairing, you can create something truly memorable. They look incredibly impressive but are surprisingly manageable to make at home.
Serving Quantity: 8 servings (about 24 gougeres)
Cooking Time: 1 hour 30 minutes (30 minutes prep, 45 minutes baking, 15 minutes assembly)
Nutritional Information per serving:
1. Calories: 385
2. Protein: 16g
3. Carbohydrates: 24g
4. Fat: 26g
5. Fiber: 2g
6. Sugar: 8g
7. Sodium: 585mg
Ingredients You Need:
For the Gougeres:
1. 1 cup water
2. 1/2 cup butter, cut into pieces
3. 1 teaspoon salt
4. 1/4 teaspoon black pepper
5. 1/4 teaspoon cayenne pepper
6. 1 cup all-purpose flour
7. 4 large eggs
8. 1.5 cups white cheddar cheese, finely shredded and divided
9. 1/4 teaspoon nutmeg
For the Apple Filling:
10. 2 large apples (Honeycrisp or Granny Smith), peeled and diced small
11. 2 tablespoons butter
12. 2 tablespoons brown sugar
13. 1 tablespoon apple cider or apple juice
14. 1/2 teaspoon cinnamon
15. Pinch of salt
For Assembly:
16. 8 ounces thinly sliced prosciutto
17. 24 fresh sage leaves
18. 2 tablespoons butter for crisping sage
19. Honey for drizzling (optional)
20. Cracked black pepper
Make the Gougere Dough
Preheat your oven to 425 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. In a medium saucepan, combine the water, butter, salt, black pepper, and cayenne pepper. Bring to a rolling boil over medium-high heat, stirring occasionally until the butter is completely melted. Remove from heat immediately and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1 minute.
Cook the Dough
Return the saucepan to medium heat and continue stirring the dough for about 2 minutes. This cooking step dries out the dough slightly and cooks the flour, which is essential for proper texture. The dough should look slightly shiny and leave a thin film on the bottom of the pan. Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment or to a large mixing bowl if using a hand mixer.
Add Eggs
Let the dough cool for about 2 minutes so it’s not scorching hot. With the mixer on medium speed, add the eggs one at a time, beating thoroughly after each addition until the egg is completely incorporated before adding the next. After the first egg, the dough will look broken and separated, but it will come together as you add more eggs. After all eggs are added, the dough should be smooth, glossy, and thick enough to hold soft peaks.
Add Cheese and Seasoning
Mix in 1 cup of the shredded white cheddar cheese and the nutmeg. Reserve the remaining half cup of cheese for topping. Beat just until the cheese is evenly distributed throughout the dough. The dough should be smooth and pipeable but still hold its shape when dropped from a spoon.
Pipe the Gougeres
Transfer the dough to a large piping bag fitted with a half-inch round tip, or use a plastic bag with the corner cut off. Pipe mounds of dough about 1.5 inches in diameter onto the prepared baking sheets, spacing them about 2 inches apart because they’ll expand significantly during baking. Alternatively, use two spoons to drop rounded tablespoons of dough. Wet your finger and gently press down any peaks on top of each mound so they bake evenly.
Top with Cheese
Sprinkle the reserved half cup of shredded white cheddar over the tops of all the piped gougeres. The cheese will melt and create a delicious, golden, crusty top. Press the cheese gently so it adheres to the dough.
Bake Until Golden
Place the baking sheets in the preheated oven and bake for 15 minutes at 425 degrees. Then, without opening the oven door, reduce the temperature to 375 degrees and bake for another 15 to 20 minutes until the gougeres are deeply golden brown, puffed, and crispy. They should sound hollow when tapped on the bottom. Don’t open the oven door during baking or the gougeres may deflate.
Make the Apple Filling
While the gougeres bake, make the apple filling. Peel and dice the apples into small pieces about a quarter inch in size. In a medium skillet, melt the butter over medium heat. Add the diced apples, brown sugar, apple cider, cinnamon, and a pinch of salt. Cook, stirring occasionally, for about 8 to 10 minutes until the apples are tender and the mixture has thickened into a chunky compote. The apples should be soft but still hold their shape. Remove from heat and keep warm.
Crisp the Prosciutto
Cut or tear the prosciutto slices into pieces roughly the size of the gougeres. Heat a large skillet over medium heat. Working in batches, lay the prosciutto pieces in the dry skillet and cook for about 1 to 2 minutes per side until crispy. The prosciutto should be slightly browned and crispy like bacon. Transfer to a paper towel-lined plate. The prosciutto can be done ahead and stored at room temperature.
Crisp the Sage
In the same skillet, melt 2 tablespoons of butter over medium heat. Once foaming, add the sage leaves and fry for about 30 seconds to 1 minute until the leaves are crispy and slightly translucent. Watch carefully because they can burn quickly. Transfer to a paper towel to drain. The fried sage adds incredible aroma and flavor.
Cool and Slice
Once the gougeres are baked, remove them from the oven and let them cool for about 5 minutes. While still warm, use a serrated knife to cut each gougere in half horizontally like a small sandwich. The insides should be hollow or have soft, custardy centers, creating the perfect vessel for filling.
Assemble the Gougeres
Spoon about a tablespoon of the warm apple filling into the bottom half of each gougere. The apples should be generous and visible. Top with a piece or two of crispy prosciutto, letting it drape over the apple filling. Place one or two fried sage leaves on top of the prosciutto.
Add Final Touches
Place the top half of each gougere back on to create little sandwiches, or leave them open-faced for easier eating. If desired, drizzle a tiny bit of honey over each assembled gougere for extra sweetness that ties all the flavors together. Finish with a light grinding of fresh cracked black pepper.
Serve Warm
Arrange the assembled gougeres on a serving platter. These are best served warm while the pastry is still crispy, the apples are warm, and the cheese is melty. Serve within 30 minutes of assembly for the best texture and flavor.
Helpful Tips for Success:
1. Make sure the water is at a full rolling boil before adding flour.
2. Stir vigorously when adding flour to prevent lumps and create smooth dough.
3. Let the dough cool slightly before adding eggs or they’ll scramble.
4. Add eggs one at a time and beat thoroughly for the right consistency.
5. Don’t open the oven door during baking or the gougeres will deflate.
6. The gougeres should be deeply golden for the right crispy texture.
7. Use sharp white cheddar for the best flavor and melting quality.
8. Unbaked gougere dough can be piped and frozen, then baked from frozen.
9. Baked unfilled gougeres can be stored and crisped before filling.
10. The apple filling can be made a day ahead and reheated gently.
11. Granny Smith apples provide tartness while Honeycrisp add sweetness.
12. Crisp the prosciutto ahead of time for easier assembly.
13. Fried sage can be made hours ahead and stored at room temperature.
14. Assemble just before serving so the pastry stays crispy.
15. These pair beautifully with champagne, cider, or white wine.
