Parmesan Gougeres with Chive Cream
If you have never made choux pastry before, do not be put off. It really is very easy.
These Gougeres are tasty little morsels - with or without the chive cream filling.
- 3 oz
- butter - cubed
- fluid oz's water
- 1 tsp
- 5 oz
- plain flour (all purpose)
- 4 oz
- parmesan cheese
- 4 oz
- cream cheese with chives
- 4 oz
- creme fraiche
- 2 Tbsp
- freshly chopped chives
How to Make Parmesan Gougeres with Chive Cream
- 1Heat the oven to 140C and put a sheet of greaseproof paper onto a baking tray. If your baking tray is non-stick you do not need the paper.
- 2Pour the water into a saucepan (I use non-stick) and bring to the boil. Add the butter and salt and stir until the butter has melted. Add the flour and mix well.
- 3Remove from heat and add eggs one at a time, stir until each egg is fully combined before adding the next one. Then mix in the parmesan.
- 4Drop teaspoonfuls of the mix onto the baking tray about 1/2 an inch apart. Or you can pipe them on. Bake for about 30 - 40 minutes until golden.
- 5If you are planning on storing them before use, it is important that they are fully dry inside - see note. You will need to test this by cutting one open. If not fully dry cook for another couple of minutes. Cool on a rack.
- 6For the Chive cream: Mix all the ingredients together. Season with salt, pepper and herbs to taste - I like to use an aromatic blend of seasoning powder with salt, garlic, onion, turmeric, celery seeds, cloves, mushroom and bay leaf powders in it about 1/2 - 1 teaspoon.
- 7If you stored your Gougeres, crisp them up in the oven at 200 for about 5 - 10 minutes. Place back on rack and cut the tops off, pipe in the chive cream and put the tops back on. place on a plate and serve.
- 8NOTE: to store unfilled Gougeres: place in a airtight container for up to 3 days before use and make sure you crisp the up before serving. Or you can freeze them - again making sure you crisp them up.