Rounding out my Easter menu this year with these chive gougères, because every holiday menu needs something fun to snack on all dinner long. These gougères are addicting little bites full of chives and gruyere cheese, and they’re topped with a slightly sweet, silky smooth strawberry honey butter!
Easter Sunday is almost here, and I’ve got the perfect spring appetizer for you today! There’s so much to love about these chive gougères. Cheesy, light and airy, and speckled with fresh chives. Best eaten warm straight out of the oven. The homemade strawberry honey butter is really what makes them so special, though, and perfect for spring.
I take fresh strawberries and reduce them down with honey in a saucepan until sweet and syrupy. This mixture gets combined with softened, salted butter and whipped until smooth. Serve it right alongside the golden gougères and let everyone spread it on each bite. (PS, if you have extra butter, which you most likely will, I definitely recommend eating it on toasted sourdough bread…or honestly anything else you’d like.)
I hope you enjoy!!
PS over on Instagram I shared a “throw together” crunchy, raw spring salad recipe, so make sure to check that out if you need something quick for tomorrow.Print
Chive Gougères with Strawberry Honey Butter
cheesy chive gougères baked until golden and topped with a homemade strawberry honey butter
yield: approximately 24 gougères
Strawberry Honey Butter
- 1 lb fresh strawberries, stemmed and diced
- ½ cup +1 tbsp honey
- ¼ cup water
- 3 sticks salted butter, softened
- ½ cup whole milk
- ½ cup water
- 1 stick butter
- ¾ tsp kosher salt
- 4 oz bread flour
- 3 eggs
- 4.5 oz shredded gruyere cheese
- 2 tbsp minced chives
- 1 egg yolk + 1 tbsp water
Strawberry Honey Butter
- Combine the strawberries, ½ cup honey, and water in a small saucepan. Bring the mixture to a boil.
- Reduce the heat to medium and allow to cook for 5 minutes, stirring often. Reduce the heat to medium-low and continue to cook until reduced and syrupy, about 15 minutes. Let cool (the mixture should thicken further).
- Add the softened butter and remaining 1 tablespoon of honey to a stand mixer fitted with a paddle attachment. Whip on medium-high speed until light and fluffy, about 3 minutes or so.
- Add the cooled strawberry mixture. Use a rubber spatula to fold the strawberries into the butter until smooth.
- Serve the butter at room temperature.
- Preheat the oven to 375°F. Combine the milk, water, butter, and salt in a heavy-bottom saucepan. Bring to a boil over medium heat, stirring often.
- Add all of the flour to the pan. Use a wooden spoon to quickly mix the flour into the liquid. Continue to stir vigorously for about 2 minutes until the dough is incorporated and starts to pull away from the sides of the pan, leaving a film on the bottom.
- Transfer the mixture to a stand mixer fitted with a paddle attachment. Mix the dough on medium speed for a couple of minutes, allowing the dough to cool. Mix in the eggs one at a time until incorporated.
- Lastly, mix in the gruyere cheese and chives.
- Scrape all of the dough into a piping bag fitted with a ½” round tip (you can also scrape it into a plastic bag and then cut off a corner of the bag to resemble a piping bag).
- Pipe the dough into somewhat large bite-size mounds (about 1 ½”) onto a sheet pan lined with parchment paper. Space the dough about 2” apart. Bake the gougères for 20 minutes. Open the oven and see how they look (you want puffed, golden rounds). Continue to bake longer if needed.
- Serve the gougères warm with the strawberry honey butter on the side.
Cook time will vary depending on the size of your gougères.