Cranberry & Black Pepper Gougeres Recipe

You'll be saying, 'Ooh Lala,' to this savory French concoction of pastry dough and cheese.
Makes: Makes about 3-1/2 dozen.
Skill Level:

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Step 1

For chutney, melt butter in a small saucepan over medium heat. Add onion and cook 3-5 minutes or until onion has softened. Stir in cranberries, sugar, orange zest, juice, red wine vinegar, salt and pepper. Bring to a simmer over medium-high heat; reduce heat to low, and cook, stirring occasionally, until berries burst and sauce has thickened, about 10-12 minutes. Remove from heat and let cool to room temperature or refrigerate until ready to serve. Stir in parsley once chutney is cool.

Preheat oven to 400°F. Line baking sheet with parchment paper.

For gourgere, bring water, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium, and quickly stir in flour and nutmeg. Cook, stirring constantly, until mixture thickens into a film that froms on both the bottom and sides of the pan; about 3-1/2 minutes. Remove from heat and transfer mixture to a large mixing bowl. Using an electric mixer on low speed, beat mixture until it cools slightly, 2-3 minutes. Increase speed to medium, and beat in eggs, one at a time, beating well after each addition. Continue beating until mixture is thick and shiny, about 1 minute. Beat in 1 cup cheese until just combined.

Spoon by rounded tablespoons or pipe mixture with decorating tip 1A into 1 inch high by 1-1/2-in. diameter mounds onto prepared pan. Sprinkle evenly with remaining 1/3 cup cheese.

Bake 30-35 minutes or until golden brown. Let cool on pan 5 minutes. Remove to cooling grid. Serve warm or at room temperature.

To assemble, cut gougeres in half horizontally. Divide chutney evenly among bottom halves of each gougere, then top with 1 piece prosciutto and top half of gougere. Serve immediately.

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1/2 cup (1 stick) butter

finely chopped sweet onion

3 tablespoons finely chopped sweet onion

cranberries, fresh or frozen

1-1/2 cups cranberries, fresh or frozen

firmly-packed brown sugar

1/3 cup firmly-packed brown sugar

orange zest, about 1 orange

1 teaspoon orange zest, about 1 orange

fresh orange juice, about 1 orange

1/4 cup fresh orange juice, about 1 orange

red wine vinegar

1-1/2 teaspoons red wine vinegar


1/2 teaspoon salt

freshly ground black pepper

1/2 teaspoon freshly ground black pepper

fresh chopped parsley

1/4 cup fresh chopped parsley


1 cup Water

all-purpose flour

1 cup all-purpose flour

ground nutmeg

1/8 teaspoon ground nutmeg


4 eggs

shredded gruyere cheese, divided

1-1/3 cups shredded gruyere cheese, divided

prosciutto, each slice cut into 1 in. x 3 in. pieces

prosciutto, each slice cut into 1 in. x 3 in. pieces




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