With the arrival of fall and patches of pumpkins springing up everywhere, I am thinking of my family as they prepare to celebrate Thanksgiving. Canadian Thanksgiving is celebrated on the second Monday of October and, unlike the American version, has nothing to do with "the Pilgrims and the Indians". Rather, it is a celebration of a successful harvest. Since Canada is further north than the United States, harvest season takes place at an earlier time, which explains the timing of the holiday. At least, that is what we tell ourselves. Really, we are trying to be quietly different. If you know any Canadians, you may notice that they are typically fairly understated, humble people. Unless, of course, the subject of hockey comes up. Then we are sure to gloat about certain Olympic hockey victories over our neighbor to the south.
So, what do Canadians eat at Thanksgiving? Some of the usual suspects turn up - turkey, stuffing, mashed potatoes, pumpkin pie, and cranberry sauce, to name a few. When the first cans of pumpkin appeared in our grocery store, I grabbed an armful and loaded up our cart. Visions of pumpkin breads, pies, and muffins floated through my head. That is, until I reflected on my infatuation with choux pastry and, more specifically, gougères (cheese puffs). Last year I made two versions of these quick and easy appetizers, Sage & Gorgonzola Gougeres and Bacon, Cheddar Cheese & Scallion Gougeres. The slightly crispy outside gives way to a soft inside filled with whatever flavors you dream up. They work well as finger-food appetizers with a glass of wine or as a side to your favorite chili. This version does not boast any cheese, but the creamy, tender texture would make you think otherwise.
The recipe:
Preheat the oven to 400 degrees F.
In a heavy-bottomed medium saucepan set over medium heat, combine water, butter (cut into small pieces), and salt. Stir constantly and be certain the mixture does not come to a boil. Once the butter melts, stir in the flour. Stir quickly until the mixture binds together. Continue to stir for another minute, while the pot sits on the heat.
Transfer the mixture to a bowl and let the mixture cool slightly, about 10 minutes. Stir in 2 eggs, one at a time. Be certain that the first egg is fully combined into the mixture before adding the second egg. Add the canned pumpkin and minced sage. Stir to combine.
Line a baking sheet with parchment paper. You can either spoon or pipe the dough onto the parchment paper. If you decide to pipe it, use a ½-inch plain tip or just use a coupler. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 inch apart. Sprinkle a few grains of kosher salt on the top of each gougère.
Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougère are golden brown and crisp on the outside. Pierce each gougère with a small, sharp knife to release the steam, which will stop them from becoming soft. Serve immediately. If the gougère lose their crispness while sitting, reheat them in a 375 degree F oven for 3 minutes.
Other gougères recipes:
Cookin' Canuck's Bacon, Cheddar Cheese & Scallion Gougeres
Cookin' Canuck's Sage & Gorgonzola Gougeres
Anne's Food's Jalapeno Cheese Puffs
Food Wishes' Black Pepper & Thyme Gougeres
Printable Recipe
Savory Pumpkin & Sage Gougère Recipe
Ingredients
- ½ cup water
- 3 tablespoons unsalted butter cut into small pieces
- ½ teaspoon salt
- ½ cup flour
- 2 eggs
- ¼ cup canned pumpkin not pumpkin pie mix
- 1 ½ teaspoons chopped fresh sage
- ½ teaspoon approximately kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- In a heavy-bottomed medium saucepan set over medium heat, combine water, butter (cut into small pieces), and salt. Stir constantly and be certain the mixture does not come to a boil. Once the butter melts, stir in the flour. Stir quickly until the mixture binds together. Continue to stir for another minute, while the pot sits on the heat.
- Transfer the mixture to a bowl and let the mixture cool slightly, about 10 minutes. Stir in 2 eggs, one at a time. Be certain that the first egg is fully combined into the mixture before adding the second egg. Add the canned pumpkin and minced sage. Stir to combine.
- Line a baking sheet with parchment paper. You can either spoon or pipe the dough onto the parchment paper. If you decide to pipe it, use a ½-inch plain tip or just use a coupler. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 inch apart. Sprinkle a few grains of kosher salt on the top of each gougère.
- Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougère are golden brown and crisp on the outside. Pierce each gougère with a small, sharp knife to release the steam, which will stop them from becoming soft. Serve immediately. If the gougère lose their crispness while sitting, reheat them in a 375 degree F oven for 3 minutes.
michele
Yum. Thank you for saving me some recipe experimentation time. I have been planning on devising a recipe for a sweet potato Parisian gnocchi -- I think the airiness of puff will lighten the gnocchi as opposed to the traditional Italian sweet potato or squash gnocchi. Whenever I make cheese gougere (a favorite appetizer in my home) I make extra to boil for gnocchi, freeze them, then lightly pan fry them in browned butter with vegetables and herbs. And now you have given me the proportions for a sweet potato or squash version -- so lovely with browned butter! Can't wait!
Kara
I am having a mini thanksgiving this weekend! I will definitely make these!
Kate
Wow, this recipe looks great, but I don't suppose you could freeze and reheat? I guess the crispiness would not survive...
I, too, am a Canuck living in another country. I started out in Winnipeg, moved to Germany after university, and am now in Grenada in the Caribbean - talk about nice spices! My (German) husband and I run a little holiday resort (with good food). He does the cooking, I do the baking and sides, work with fruit (lime marmalade is my latest favourite), etc.
Pretend Chef
I love this time of year and seeing all of the autumn goodies and meal ideas! These sound and look delicious!
Cristina
I'm definitely trying these, sounds like a great combination - the pumpkin and sage.
Ari
Sage is my absolute favorite herb, not to mention perfect for all things fall. I've made gougères in the past and am always so amazed at how simple the dough is to prepare. Thanks for posting, can't wait to try this!
Angie
These look too good! I love savory pumpkin recipes.
healy
a floating treat. . .In love. =)
A SPICY PERSPECTIVE
Gorgeous! This is a keeper--perfect for holiday parties!
Tracy
Wow, these are AMAZING! What a wonderful fall version of gougères!
Celeste
Yes, yes, YES! These are perfect for Thanksgiving. Thank you for sharing. They sound amazing!
Nancy
Well, my mother was born in Canada so I have a special fondness for the country and the people!! I also have a fondness for gougeres as well and I love your version with pumpkin - can't wait to try these!!
bunkycooks
I love these little puffs! I make them with cheese, but need to try your version for the Fall.
Evan @swEEts
I've never heard of these, but I sure am glad I have now.. they sound/look wonderful!
Sortachef
Wow, Daria. I'm trying to imagine cheese with pumpkin, but my taste bud memories come up short every time... I'll have to give these a shot! And I really like the photo of the raw gougettes on parchment.
Thanks and Happy Thanksgiving!
Table Talk
I remember the sage/gorgonzola version---this would be a nice addition to the Thanksgiving table. A little bite (or two) is all you need to round out the plate.
Happy (Canadian)Thanksgiving!
Jenny
How festive and adorable are these? Great recipe!
Michelle
How cute are these and such a gorgeous color too!
allythebell
These look amazing. I am definitely trying them this Thanksgiving (the Canadian version, of course).
Maria
I love the bright orange color. I am sure they are tasty too:)