Normally I make these little cheese puffs with parmesan and serve them with a warm marinara dipping sauce. This time I used gruyere and filled them with cream cheese, green onionand a little roast beef.. —inpatskitchen
about 25 puffs
For the gougeres
finely grated gruyere
For the filling
softened cream cheese
finely sliced green onions
very finely diced deli roast beef
In This Recipe
For the filling, thoroughly combine all the ingredients. Cover and refrigerate while making the gougeres.
Preheat the oven to 375F.
In a saucepan bring the milk and butter to a boil.
Add the flour and beat with a wooden spoon until the mixture pulls away from the sides of the pan.
Remove from the heat and let the mixture rest for a minute.
Beat in the first egg until fully incorporated.Beat in the second egg.
Stir in the cheese and horseradish.
On a parchment or Silpat lined baking sheet, drop teaspoons of the mixture about two inches apart. (or pipe them on with a pastry bag fitted with a plain hole)
Bake for about 20 minutes. Let cool.
With a sharp paring knife, cut each puff almost in half, leaving a little hinge.
Fill each puff with about a teaspoon of the filling and serve.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!