Curried Pumpkin Gougéres

A little something different for that perennial fall favorite ingredient, pumpkin. The Thai red curry paste adds a nice kick of heat, and really brings out the natural sweetness and bright orange color of the pumpkin. While not a true gougére, as the dense dough needs a bit of help from baking powder to reach the airy, highly risen proportions that are a hallmark of the classic, these make a spicy, delicious pairing for any fall cocktail party.


Recipe:

1 stick butter
100 ml water
1 cup canned pumpkin
1 Tablespoon Thai red curry paste
2 cups all-purpose flour
1 Tablespoon baking powder
2 teaspoons salt
6 ounces cheddar, shredded (about 2 cups)
3 eggs
red curry powder or toasted sesame seeds for dusting, if desired

baking sheets
parchment paper


Preheat oven to 375 degrees with racks in the top third of the oven.

Prepare baking sheets with parchment paper.

1. In a medium saucepan over medium heat bring butter and water to a boil. As soon as the mixture boils, add the pumpkin and curry paste and whisk until smooth.

2. Add flour, baking powder, and salt all at once and stir with a wooden spoon until the mixture comes together in a smooth ball. Cook, stirring until the mixture is smooth and a bit dry. Remove from heat.

3. Add shredded cheddar and stir until cheese is melted and well combined.

4.  Add eggs, one at a time, stirring briskly after each addition until well combined (since the dough is very warm, you must stir with speed to prevent the egg from cooking before it can be incorporated.) Depending on how much the mixture has cooked and even the humidity of the day, you may need fewer eggs (or even 1 more!) The final dough should be very soft, but still quite cohesive.

5. Using two teaspoons, scoop rounded mounds of dough onto parchment paper, spacing them about 1inch apart. You may make larger puffs, using two tablespoons, and spacing them slightly farther apart. Work fairly quickly, and try to get all the dough on the sheet pans and ready to go before it cools.

6. Using a pastry brush or your fingers, dip in warm water and smooth the top of each blob of dough. Dust with red curry powder, if desired. Toasted sesame seeds are also a delicious addition, and add a little seasonal touch as a Halloween hors d'oeuvre.

7. Bake in the top third of preheated oven (switching baking sheets half way through baking) for about 15-20 minutes, longer for larger puffs.

8. Gougéres are cooked when they are well risen and lightly browned. Let cool a bit on cooling racks.

Serve warm with a glass chilled dry cider or a dry petit chablis.