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.

Ingredients

100ml water

50g butter

60g plain flour

3 medium eggs

40g strong cheddar, grated

40g parmesan, grated

Pinch white pepper

Pinch salt

10g Sour Cream & Chive popcorn, crushed

Method

• 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.