Mushroom and Quail Egg Gougères Recipe
Gougères, a classic French delight, are essentially airy, cheesy puff pastries that are traditionally served as appetizers or snacks. These little bites are made using choux pastry dough, which puffs up in the oven, creating a crisp, light texture on the outside with a soft, chewy interior. While gougères are wonderful on their own, adding sautéed mushrooms and delicate quail eggs transforms them into a more filling, gourmet treat. Whether served as a savory breakfast or as a unique snack for your next party, these mushroom and quail egg gougères will surely impress your guests and satisfy your cravings.
Cuisine: French
Course: World Breakfast
Diet: Eggetarian
Ingredients
For the Choux Pastry:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 100 grams |
| Whole Eggs | 2 |
| Butter (Salted) | 70 grams |
| Water | As required |
| Cheddar Cheese, grated | 50 grams |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Button Mushrooms | 400 to 500 grams |
| Butter (Salted) | As required |
| Onion | 1 |
| Garlic | 5 to 6 cloves |
| Salt | As required |
| Soy Sauce | 1-1/2 teaspoons |
| Balsamic Vinegar | 1 teaspoon |
| Spring Onion (Bulb & Greens) | 5 to 6 |
| Red Chilli Flakes | 2 to 3 teaspoons |
| Coriander (Dhania) Leaves | 4 sprigs |
| Quail Eggs (optional) | 2 |
Preparation Time: 10 minutes
Cooking Time: 75 minutes
Total Time: 85 minutes
Yield: 10-12 servings
Instructions
Step 1: Preparing the Choux Pastry
- Preheat the oven to 220°C (425°F). Lightly grease a baking tray with butter or baking spray, and set it aside.
- In a saucepan, combine water and butter. Heat gently until the butter is fully melted. Bring this mixture to a rolling boil and then immediately remove the saucepan from the heat.
- Add the all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball. Set it aside to cool slightly.
- Once the mixture has cooled slightly, add the whole eggs one at a time, mixing well after each addition. It may take a minute for the egg to fully incorporate, but keep mixing until smooth.
- Stir in the grated cheddar cheese and mix until well combined.
- Sprinkle a little water on the baking tray. Using a spoon, drop lime-sized spoonfuls of the dough onto the tray, leaving space between each one.
- Bake in the preheated oven for 30-35 minutes or until the gougères are golden brown and crisp.
- Once baked, remove the gougères from the oven and make a small slit in each one to let the steam escape. Allow them to cool slightly before filling.
Step 2: Preparing the Filling
- Clean and slice the button mushrooms. Chop the onion and garlic, and slice the spring onions. Set all of these aside.
- In a wok or large frying pan, melt butter and sauté the chopped onions until they begin to soften and change color. Add the garlic and sauté for another minute until fragrant.
- Add the mushrooms to the pan. The mushrooms will release water; cook them down until the liquid has evaporated and the mushrooms are nicely browned.
- Season the mixture with salt, soy sauce, and balsamic vinegar. Sprinkle in the red chili flakes and sliced spring onions, continuing to cook until all the liquid has been absorbed. Stir in the chopped coriander leaves for a fresh touch.
Step 3: Boiling the Quail Eggs (Optional)
- If using quail eggs, place them in a saucepan of boiling water and cook for 1 minute. Remove the eggs, let them cool slightly, then peel the shells off. You can either leave the eggs whole or cut them in half, depending on your preference.
Step 4: Assembling the Gougères
- Slice each cooled gougère in half.
- Spoon the mushroom mixture onto the bottom half of each gougère.
- Top the mushrooms with a quail egg (whole or halved).
- You can either cover the gougère with the top half or serve it open-faced.
- For extra flavor, sprinkle a pinch of salt and chili flakes on top of the quail egg.
Serving Suggestions:
These Mushroom and Quail Egg Gougères are perfect for a savory breakfast, an elegant brunch, or a show-stopping snack for any occasion. They pair beautifully with a light salad or a chilled glass of white wine. Serve them at your next party or gathering, and watch them disappear in minutes!
Tips for Success:
- Texture: The gougères should be golden and crisp on the outside, and light and airy on the inside. Be sure to allow the dough to cool slightly before adding the eggs to achieve the perfect texture.
- Cheese Variations: While cheddar works wonderfully in this recipe, feel free to experiment with other cheeses such as Gruyère, Emmental, or Parmesan for different flavors.
- Egg Alternatives: If quail eggs are not available, regular eggs can also be used for this recipe, but the presentation will be slightly different.
These Mushroom and Quail Egg Gougères are an indulgent twist on the traditional French choux pastry. They are rich in flavor, full of savory goodness, and the perfect balance of crispy and soft textures. Make these for your next brunch or special event, and delight your guests with this French-inspired treat!
