Gougeres (Cheese Puffs With Ham)

Name: Gougeres (Cheese Puffs With Ham)
Total time: 1800 s
Yield: 20 servings
Cuisine: American
Ingredients: 1 cup water; 1 stick butter, unsalted; 1 tsp salt; 1 cup all purpose flour, sifted; 4 eggs; 1 cup finely grated cheese, like sharp cheddar or gruyere; 1/2 cup grated parmesan; 1 pinch cayenne pepper; 1 pinch black pepper; 1/2 8oz tub cream cheese; 1/4 cup soured cream; 1 cup chopped cooked ham or gammon; 1 tsp low salt vegetable bullion powder (I used Marigold brand); 1/4 tsp English mustard powder; 1 dash white pepper

Celeste @celeste_xtina_C00K5

Essex

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!

Celeste @celeste_xtina_C00K5

Saved

Ingredients

30 mins

20 servings

gougeres:
1 cupwater
1 stickbutter, unsalted
1 tspsalt
1 cupall purpose flour, sifted
4eggs
1 cupfinely grated cheese, like sharp cheddar or gruyere
1/2 cupgrated parmesan
1 pinchcayenne pepper
1 pinchblack pepper
Ham filling
1/28oz tub cream cheese
1/4 cupsoured cream
1 cupchopped cooked ham or gammon
1 tsplow salt vegetable bullion powder (I used Marigold brand)
1/4 tspEnglish mustard powder
1 dashwhite pepper

Saved

Steps

30 mins

1

Whiz all the filling ingredients in a food processor until very smooth
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.
3

Heat the oven to 375F/190C
4

Line two baking trays with baking paper.
5

Put the water, butter and salt in a saucepan, turn on the heat underneath and bring to a boil, melting the butter.
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
7

Add one egg, mix in real well, then repeat for each egg
8

Put the mixture in a mixing bowl, add the other ingredients and stir well again.
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.
10

Bake at 375F/190C for 10 minutes, then drop the temperature to 350F/180C for a further 15-20 minutes
11

Remove to cooling racks and allow to cool
12

To fill, either make holes and pipe the ham mixture in, or split them and spoon it in.