Popcorn Crusted Gougères
As you well know by now there’s nothing I like better than an ingredient challenge. Shaking up things is so much a part of what I do here at Mr. Mom’s- as well as flying the flag for bakers of the hirsute persuasion. This recipe was conceived as part of a bundle of bakes using a certain brand of popcorn. I crafted a number of recipes using each flaour of popcorn as a key ingredient- from sweet to savory, starter to dessert. Sadly the manufacturing company showed no interest in them and they were consigned to a dusty folder on my desktop. Until now…
One such popcorn flavour was Sour Cream and Chive. For me this is a flavour that is synonymous with parties for me. The classic retro dip always means “Abigail’s Party”-esque good time gatherings (albeit sans the penchant for Demis Roussos). I wanted to create something savoury but not heavy and filling. These light, little morsels make perfect party drinks nibbles, combining the savoury flavour of classic gougère with a tangy sprinkling of sour cream and chive popcorn. The finish of these bites is a nod to another choux treat the sweet chouquette. But here, savory popcorn crumbs are used instead of pearl sugar.
60g plain flour
3 medium eggs
40g strong cheddar, grated
40g parmesan, grated
Pinch white pepper
10g Sour Cream & Chive popcorn, crushed
- Preheat your oven to 170°C, and line a baking tray with baking parchment.
- In a bowl combine the two cheeses and mix well. Set aside until needed later.
- In a medium saucepan add the water and butter and bring up to simmer melting the butter.
- Turn off the heat and add the flour and mix well, make sure the roux is dry and all the water cooked off.
- Beat 2 of the eggs together. Add ¼ of the beaten eggs and beat well to incorporate. Repeat steps until all the beaten eggs have been added.
- Now add the ½ the cheese, mix well, add remainder of cheese and mix well again, season with salt and pepper. The dough should now come together in a single, soft lump in the pan.
- Put into a piping bag, fitted with a plain nozzle, and pipe out the size of a small walnut onto baking paper leaving space between each one. If you have little peaks dab them down with a wet finger.
- Beat the remaining egg to make a simple egg wash and gently brush each blob of pasty.
- Sprinkle over the crushed popcorn, gently pushing in to the pastry.
- Put into a preheated oven and bake for 25 minutes approx. until golden brown. If needed rotate the tray half way through cooking.
- Remove from the oven and serve.
*For ideal serving, once cooled return to a warm oven for about 5 minutes to warm up.