Ingredients

The following ingredients have 16 Servings
  • 1/2 cup water
  • 3 tablespoons unsalted butter (cut into small pieces)
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 2 eggs
  • 1/4 cup canned pumpkin (not pumpkin pie mix)
  • 1 1/2 teaspoons chopped fresh sage
  • 1/2 teaspoon approximately kosher salt

Instruction

  • 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.