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Gougeres (Cheese Puffs With Ham)
Introduce
Chef :
CelesteGougeres (Cheese Puffs With Ham)
Perfect for parties, when you can use this recipe to make up to forty small gougeres. I made twenty medium sized gougeres here. This recipe has been adapted from two recipes for gougeres, one from Florence Fabricant in The NewYork Times, and one from Emeril Lagasse. Bon Appetite!
Ingredient
Food ration :
20 servingsCooking time :
30 mins
1 cup
water
1 stick
butter, unsalted
1 tsp
salt
4
eggs
1/2 cup
grated parmesan
1 pinch
cayenne pepper
1 pinch
black pepper
1/4 cup
soured cream
1/4 tsp
English mustard powder
1 dash
white pepper
Cooking instructions
* Step 1
Whiz all the filling ingredients in a food processor until very smooth
* Step 2
Put filling mixture in a bowl, cover with plastic wrap and chill for at least an hour until you need it. The longer you chill it, the firmer and easier to pipe it will be.
* Step 3
Heat the oven to 375F/190C
* Step 4
Line two baking trays with baking paper.
* Step 5
Put the water, butter and salt in a saucepan, turn on the heat underneath and bring to a boil, melting the butter.
* Step 6
When boiling, take the pan off the heat and immediately add all the flour, stirring really well until the mixtute comes away from the sides
* Step 7
Add one egg, mix in real well, then repeat for each egg
* Step 8
Put the mixture in a mixing bowl, add the other ingredients and stir well again.
* Step 9
Put mixture into a piping bag (I used a clean square plastic bag, cut into a triangle, bottom corner to top corner diagonally, with one corner cut) and pipe desired number of gougeres evenly spaced on the baking sheets.
* Step 10
Bake at 375F/190C for 10 minutes, then drop the temperature to 350F/180C for a further 15-20 minutes
* Step 11
Remove to cooling racks and allow to cool
* Step 12
To fill, either make holes and pipe the ham mixture in, or split them and spoon it in.
Note: if there is a photo you can click to enlarge it
Tag
Gammon
water
Butter (unsalted)
Salt
all purpose flour, sifted
Eggs
finely grated cheese, like sharp cheddar or gruyere
grated parmesan
Cayenne Pepper
Black pepper
8oz tub cream cheese
soured cream
chopped cooked ham or gammon
low salt vegetable bullion powder (I used Marigold brand)
English mustard powder
white pepper
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