Recipe of the Week: Salmon and Goat Cheese Gougères
These delicate cheese and salmon puffs always impress company; make sure you make plenty because they will disappear quickly. I like to serve them at all my parties; they are the perfect finger food. Once you master the technique of making the puffs, you can customize them and create your own version. Makes 30 pieces. (Chef tip: To make the best cream puffs, make sure you cook the batter until it is shiny throughout, pipe them about 2 inches apart since they will expand on a parchment lined baking sheet and bake in the middle rack of a preheated oven; make sure to reverse the position of the pan halfway through baking.)
1 cup water or whole milk
5 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1-2 teaspoons water
1 cup all-purpose flour
1/4 cup goat cheese
4 ounces smoked salmon, chopped
1 teaspoon fresh dill, chopped
4-5 large eggs, at room temperature, divided use
8 ounces goat cheese, soften for the filling
Preheat oven to 400°F. Add butter, salt, pepper and nutmeg to water or milk in a medium saucepan, and bring to a boil over medium-high heat. When the butter melts, reduce heat to low.
Add flour to butter-water mixture all at once. Cook over low heat, beating the mixture with a wooden spoon for two to three minutes until the mixture pulls away from side of the pan and a dry film forms on the bottom of the pan. Remove pan from heat and cool.
Add goat cheese, salmon and dill to pan, and beat with a wooden spoon until well incorporated. Place mixture in the bowl of a stand mixer fitted with a paddle and beat to cool. Add four eggs, one at a time, beating each egg into the batter until thoroughly absorbed. Continue beating mixture until it is smooth, shiny and firm.
Drop batter in small spoonfuls onto a lightly greased cookie sheet to form Gougères or place in a pastry bag fitted with a plain tip. Beat remaining egg with one or two teaspoons of water, and then brush tops of uncooked Gougères with egg wash.
Bake in the middle rack of oven for 20 to 25 minutes, until Gougères are golden and doubled in size. Remove from oven and serve hot, or let cool to room temperature.