Ingredients: |
Ingredients: 1 cup milk
4 T. unsalted butter
1/2 t. salt
1/4 t. cayenne pepper
1 cup all-purpose flour
4 large eggs, room temperature
1 1/2 cups grated Gruyere (about 6 oz.)
Ham Mousse, (Recipe follows)
4 oz. cream cheese, softened
1/4 cup sour cream
3 T. heavy cream
1 T. fresh lemon juice
2 T. Dijon mustard
1/4 t. salt
1/8 t. cayenne
1/2 lb. black forest ham, roughly chopped
3 T. chopped green onions
1 t. chopped fresh thyme leaves
sliced cornichons, for garnish
Fresh Chervil, for garnish
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Directions: |
Directions:Bring them, butter, salt and cayenne to a boil in a small saucepan. Remover from the heat.
Place the flour in a large bowl. Add the hot liquid and stir well with heavy wooden spoon until it comes together and forms a ball. Add the eggs 1 at a time, stirring well after the addition of each. Stir until the dough is satiny. Stir in the cheese and mix until dough is thick and cheese has mostly melted. Transfer to a pastry bag fitted with a medium plain tip (or ZipLock with corner snipped off).
Pipe the dough in small mounds onto the prepared sheets. Bake until golden and brown and puffed about 3 times their original size, 20-25 minutes ( Do not open the oven door for the first 10-15 minutes to keep the from deflating.)
remove from the oven and let cool slightly.
With a paring knife, cut the top from each gougere, leaving either attached slightly (like a hinge) or remove. Pipe about 1 1/2 tsp of the mousse (recipe below) in the center of each gougere and replace the tops.
Arrange the mousse-filled gougeres on a platter, garnish with cornichons and chervil and serve.
Mousse: In a food processor, combine the cream cheese, sour cream, heavy cream, lemon juice, mustard, salt, and cayenne and process until smooth.
Add the ham and process until smooth, Scrape down the sides of the bowl, add the green onions and thyme and process until smooth.
Adjust the seasoning, to taste.
Transfer the mousse to a pastry bag fitted with a plain tip and refrigerate until real to pipe i to the gougeres. (will keep refrigerated for 24 hours.)
yield: about 2 cups. |
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