savory cream puffs

Gougeres are savory cream puffs made with cheese in the dough and baked on top. Once puffed and cooled, fill them with this intensely flavored mushroom bechamel to make the perfect 2 bite party appetizer.

Gougeres with Savory Mushroom Filling

Tablespoons shallot

salt and pepper,

thyme leaves

dry white wine

unsalted butter

salt

pepper, (black or white--either is fine)

Tablespoon all purpose flour

oz (3/4 cup) whole milk

duxelles, (recipe follows)

water

oz whole milk

oz unsalted butter

Herbes de Provence

oz all purpose flour

eggs,

oz finely grated Gruyere cheese,

Preheat your oven to 450F and set a...

Preheat your oven to 450F and set a rack in the middle. Be proud of yourself that you remembered to do this first.

Bring the water, milk, salt, Herbes de Provence...

Bring the water, milk, salt, Herbes de Provence and butter to a boil.

Dump in the flour all at once and...

Dump in the flour all at once and cook over medium heat, stirring manically, until the mixture resembles mashed potatoes, pulls away from the sides of the pan and into a big clump and leaves a slight, dry film on the inside of the pan, about 2-3 minutes.

Transfer to the bowl of a stand mixer...

Transfer to the bowl of a stand mixer fitted with the paddle attachment or prepare to stir madly awhile longer.

Mix for a minute or so to cool...

Mix for a minute or so to cool off the dough, then add almost all the beaten egg (reserve about a Tablespoon) and mix in thoroughly. Test to see if batter runs very slowly off the end of the beater and ends in a point. If it doesn't flow or it ends in a raggedy point, add the rest of the egg and beat it in. You should be good to go.

Thoroughly mix in 2/3 of the grated cheese.

Drop about 2 teaspoons of the dough into...

Drop about 2 teaspoons of the dough into tiny mounds on a Silpat- or parchment-lined baking sheet. Leave about 1" of space between each wee mound. You can pipe them if you want, but it goes quickly with spoons too.

With a wet finger, press down any little...

With a wet finger, press down any little points of dough that might be sticking up.

Divide the last ounce of cheese evenly among...

Divide the last ounce of cheese evenly among the wee gougeres and bake for ten minutes.

Reduce the heat to 375F and bake another...

Reduce the heat to 375F and bake another 10 minutes. You may need to cover the pan loosely with foil at the five-minute mark.

Reduce the heat to 325F and bake for...

Reduce the heat to 325F and bake for another 10 minutes for a total of 30 minutes.

Turn off the oven, crack the door open...

Turn off the oven, crack the door open and let the gougeres cool to just warm.

Fill each puff with about 1-2 teaspoons of...

Fill each puff with about 1-2 teaspoons of the bechamel aux champignons.

Melt the butter over medium heat. When it's...

Melt the butter over medium heat. When it's sizzling, add the flour.

Stir well and cook, stirring occasionally, for 2-3...

Stir well and cook, stirring occasionally, for 2-3 minutes or until it's a golden blonde color. Lightly season with salt and pepper.

Pour in the milk slowly, whisking all the...

Pour in the milk slowly, whisking all the while to prevent lumps.

Bring the mixture to a boil, whisking frequently.

When it comes to a boil, reduce the...

When it comes to a boil, reduce the heat and keep it at a low simmer, whisking occasionally, until it has thickened.

Put the bechamel in your blender and add...

Put the bechamel in your blender and add the duxelles. Blend on low speed. It doesn't have to be completely smooth, but it needs to be smooth enough that you can pipe it without little bits getting stuck in your piping tip. Cool to warm.

Mince the mushrooms very finely in the bowl...

Mince the mushrooms very finely in the bowl of your food processor. If you have a mini one, now would be the perfect time to use it.

Melt half the butter over medium high heat....

Melt half the butter over medium high heat. Add the mushrooms, seasoning with salt and pepper, and stir until they release their juices. Cook some more, stirring, until the mushrooms are dry again and have darkened in color.

Add the second half of the butter along...

Add the second half of the butter along with the minced shallot and the thyme.

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Gougeres with Savory Mushroom Filli...

The most viewed savory cream puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine