There’s an undeniable charm to dishes that exude luxury while staying wonderfully approachable, and gougères with smoked salmon, caviar, and prosciutto embody that balance.
These golden puffs of cheesy choux pastry are crisp on the outside, soft and tender on the inside, and serve as a sophisticated yet fun base for indulgent toppings.
Each bite is a delightful combination of flavors and textures, making them a show-stopping addition to any holiday spread or intimate gathering.
What sets this recipe apart is its adaptability. Smoked salmon adds a rich, silky touch, caviar offers bursts of briny decadence, and prosciutto delivers a savory punch.
Whether you’re elevating a cocktail party or adding flair to a family celebration, these bite-sized delights are guaranteed to impress. They’re the kind of hors d’oeuvres that spark conversation—and keep everyone coming back for more.
Why I Love This Recipe (And You Will Too)
- Effortless Elegance: These gougères instantly elevate any occasion, but they’re deceptively easy to make, which is always a win in my book.
- Customizable Toppings: I’ve experimented with everything from smoked trout to crème fraîche, and the combinations are endless—perfect for readers who love a bit of creativity.
- Make-Ahead Friendly: The pastry can be baked ahead and refreshed in the oven, making entertaining stress-free.
- A Crowd Pleaser: Every time I serve these, there’s always a chorus of “What’s in these?”—a testament to their universal appeal.
- Light Yet Satisfying: With airy pastry and perfectly balanced toppings, they’re indulgent without being overly heavy, making them ideal for long evenings of grazing.
Gougères with Smoked Salmon, Caviar, and Prosciutto
Equipment
- Baking sheet
- Parchment Paper
- Medium Saucepan
- Wooden Spoon
- Mixing Bowl
- Pastry bag
- Knife
Ingredients
- ½ cup water
- ¼ teaspoon black pepper
- ½ cup about 2 1/8 ounces all-purpose flour
- 3 tablespoons salted butter cut into cubes
- ¼ teaspoon kosher salt
- 2 large eggs
- 3 ounces Gruyère cheese grated (about 3/4 cup), divided
- 1 ¼ teaspoons finely chopped fresh thyme divided
- 1 ounce smoked salmon sliced
- ½ ounce sevruga caviar 1 tablespoon
- ½ cup crème fraîche
- ½ teaspoon finely grated lemon zest from 1 lemon
- 1 ounce sliced prosciutto
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
- In a saucepan, heat water, butter, salt, and pepper over medium heat until butter melts.
- Add flour, stir until the mixture pulls away from the pan, then remove from heat.
- Transfer mixture to a stand mixer and beat on low until cool, then add eggs one at a time, mixing until smooth.
- Stir in 1/2 cup Gruyère and thyme.
- Pipe dough into 1 1/2-inch mounds on the prepared baking sheet, topping each with remaining Gruyère.
- Bake for 20 minutes, pierce each gougère, bake for another 5 minutes, then top with crème fraîche, smoked salmon, caviar, lemon zest, prosciutto, and thyme.
