Gougères are baked savory pastries made with choux dough mixed with cheese. They originate from France and can be small in size or large.
I wanted to show that choux dough can be cast in a mold to hold a particular shape. I also wanted to put a new list of ingredients into this impressive little pie.
For this recipe, I used a silicone mold that had 6 wells shaped like hearts with scalloped edges. You could even use a muffin tin. That would work too.
For the filling, I sautéed mushrooms with minced shallots in olive oil. It smelled heavenly! I seasoned it with garlic powder, salt, and parsley and added cooked and shredded chicken. It was such a great combination. After adding milk and a bit of flour, I had a nice filling that was flavorful and thick.
The impressive dough is partially cooked in a saucepan. Once it comes together, you add in eggs and Gouda cheese. It has such a wonderful texture and is super easy to work with in a mold. I would have loved to try a more intricate design.
All in all, it was a very fun food experiment and I am very pleased with the results.
To get started you will need:
1 cup of all purpose flour plus 1 tablespoon
1 teaspoon salt divided
1/2 cup unsalted butter (1 stick)
1 cup water
3 eggs beaten
1/2 cup shredded Gouda cheese
2 tablespoons olive oil
1 cup sliced mushrooms
1 tablespoon minced shallot
1 cup cooked and shredded chicken
1/2 cup milk (I used 2 percent but whole would work also)
1/2 teaspoon garlic powder
1/2 tablespoon dried parsley
Silicone or metal baking tray with wells (like a muffin tin)
Non-stick cooking spray
1. Preheat oven to 400 degrees Fahrenheit.
2. In a medium sauce pan over medium high heat on the stovetop, melt the butter.
3. Add water and 1/2 teaspoon salt and stir. Bring to boiling.
4. Pour in 1 cup of flour and stir with a spoon until dough pulls away from the sides of the pan.
5. Remove from heat and stir in eggs and cheese. Stir until all ingredients are incorporated.
6. In a large frying pan, sauté mushrooms and shallot in olive oil over medium heat on the stovetop.
7. When shallots are translucent, add chicken.
8. Add milk, garlic powder, parsley, and 1/2 teaspoon salt. Stir.
9. Add 1 tablespoon flour and allow filling to thicken.
10. Spray baking pan (for me this was my silicone pan with heart shaped wells) with non-stick cooking spray.
11. Press in choux dough in the bottoms and up the sides.
12. Add filling and cover with a layer of choux dough. I used about a tablespoon of filling for each of my wells.
13. Bake for 35-40 minutes.