Recipes

Classic Gougères with Little Gems Salad

By Chef Ella Freyinger

April 2021

Single Serving

There are those dishes that people make over and over again because, well, they are that good. These gougères fall into that category and very well may define it. A french treat for any time of day, this recipe was shared with me from my dear friend Katie Flynn, truly decadent and simple to make. They have been the number one hit at gatherings from getaway weekends and kids birthdays to picnics in the park. Enjoy with the Rose Sour and transport yourself to a cafe, somewhere in France.

Ingredients

  • FOR THE GOUGÈRES
  • 1 cup all purpose flour
  • 4 eggs
  • 1 cup water
  • ½ cup salted butter
  • 1 ½ cups grated gruyere
  • FOR THE SALAD
  • 2 heads little gems lettuce (or 4 cups other soft lettucess)
  • ¼ cup tarragon leaves
  • ¼ cup parsley leaves
  • ¼ cup chopped chives
  • 1 shallot, thinly sliced
  • ⅔ cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
  • 5 tbsp olive oi

Steps

  • FOR THE GOUGERES
  • Preheat oven to 375° F.
  • Place the butter and water into a small saucepan over medium heat. Once the butter has melted add the flour and whisk vigorously until there is no visible flour remaining. A one egg at a time, fully mixing in each egg before adding another.
  • Once the dough is completely combined add the gruyere and mix to evenly distributed.
  • Evenly divide the batter into a popover pan and bake for 35-40 minutes until golden brown. Let rest for 5 minutes before enjoying.
  • FOR THE SALAD
  • In a small bowl mix the red wine vinegar, Dijon, honey and olive oil. Season to taste with salt.
  • In a medium bowl add the lettuce, tarragon, parsley, chives and shallot. Add dressing and toss to coat. Sere along side gougères.
  • Enjoy!