Saffron & Smoked Eel Gougères with Espelette Pepper Aioli
Delicate, airy French choux puffs infused with the subtle luxury of saffron and the deep, smoky notes of eel. These savory gougères are elevated by a vibrant aioli, offering a complex spicy-umami experience perfect for an elegant appetizer.
Prep Time
105 min
Difficulty
Hard
Servings
16
Calories
220 kcal
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat.
~5 min - 3
Remove from heat and immediately stir in the flour all at once. Stir vigorously until a smooth ball of dough forms and pulls away from the sides of the pan.
~2 min - 4
Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.
~2 min - 5
Transfer the dough to a large mixing bowl. Let it cool for 5 minutes.
~5 min - 6
In a small bowl, whisk the saffron threads with 2 tablespoons of warm water. Let steep for 5 minutes.
~5 min - 7
Add the eggs one at a time to the dough, beating well after each addition until fully incorporated and the dough is smooth and glossy. Incorporate the steeped saffron mixture with the dough.
~8 min - 8
Stir in the grated Gruyère cheese and finely chopped smoked eel until evenly distributed.
~1 min - 9
Transfer the dough to a piping bag fitted with a large star tip. Pipe mounds of dough, about 1.5 inches in diameter, onto the prepared baking sheet, leaving about 2 inches between each.
~10 min - 10
Bake for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until golden brown and puffed. Do not open the oven door during the first 20 minutes of baking.
~35 min - 11
While the gougères are baking, prepare the aioli. In a food processor, combine garlic cloves, egg yolks, lemon juice, and Espelette pepper. Process until smooth.
~3 min - 12
With the food processor running, slowly drizzle in the olive oil in a thin, steady stream until a thick, emulsified aioli forms.
~5 min - 13
Season the aioli with salt and freshly ground black pepper. Transfer to a small bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the aioli to prevent a skin from forming. Chill until ready to serve.
~5 min - 14
Once the gougères are baked, remove them from the oven and let them cool slightly on a wire rack.
~5 min - 15
Serve the warm gougères with the chilled Espelette Pepper Aioli for dipping.
Tips
- For easier piping, ensure your dough is at room temperature. If it becomes too stiff, briefly microwave it for 10-15 seconds.
- The aioli can be made a day in advance and stored in the refrigerator. Ensure it's at room temperature before serving for best flavor and texture.
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