close

Savory Poppy Seed Gougéres

Politics aside, Washington, D.C. is an incredible place for many reasons. If you have never been, it is a must-see city for young and old.  I have been to D.C. many times over the years but more recently I went with my boys and it was even more amazing seeing it through their eyes.  Our nation’s capital on the Potomac River, bordered by Maryland and Virginia, is laced with rich political history, well-known museums, and gorgeous architecture.  It is a city with much to do, most of it free to the public.

The Capital

While visiting DC, we went to a lovely restaurant called Garrisons on historic Barracks Row in the Capitol Hill neighborhood. Here, Chef Rob Weland serves up wonderful New American cuisine through his rustic farm-to-table style.  Our whole meal was delicious.  While at Garrisons we had a twist on an old favorite of mine, something I have not made in many years but love–Gougéres.  These were unlike any I had ever had before, they were simply sprinkled with poppy seeds and served straight from the oven, and they were truly fantastic.

poppy seed gougéres

Gougéres are a baked savory pastry made from a classic choux dough mixed with cheese.  There are numerous variations of gougéres but the most traditional ones are simply made with only Gruyère cheese and there are wonderful.  Gougéres are typically served as an appetizer or hors d’oeuvre and I think are a great make-ahead option for any dinner party or a special holiday meal.

Pate a Choux

Pate a choux (or choux pasty) is a pastry you learn to make early in culinary school, and it is essential.  Choux is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets, and these tasty little gougéres–to name just a few. This essential French pastry is typically piped with a pastry bag into various shapes and sizes allowing for great versatility, both sweet and savory.

With pate a choux, steam is the leavener. Cooked first on the stove top, the dough’s high moisture content later dries out in the oven, forming little pockets inside.  The result is an airy, crispy–and irresistible–light pastry. This is not Garrisons’ poppy seed gougéres recipe; this is my version.  If you serve them warm, I can virtually guarantee your friends and family will devour them.

Poppy Seed Gougéres

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comment Policy

Simmer + Sauce reserves the right to remove or restrict comments that do not contribute constructively to the topic conversation, contain profanity or offensive language, personal attacks, or seek to promote a personal or unrelated business. Any post found to be in violation of any of these guidelines will be modified or removed without warning. When making a comment on my blog, you grant Simmer + Sauce permission to reproduce your content to our discretion, an example being for a possible endorsement or media kit purposes. If you don’t want your comment to be used for such purposes, please explicitly state this within the body of your comment. If you find evidence of copyright infringement in the comments of simmerandsauce.com, contact me and I will remove that in question promptly.