Southern-Style Gougères

Name: Southern-Style Gougères
Total time: PT0D0H0M
Yield: makes 32
Ingredients: 8 tbsp. butter; 1 1 ⁄ 2 tsp. salt; 1 cup flour; 4 eggs; 1 tbsp. dijon mustard; 1 tsp. dry mustard; 1 ⁄ 2 lb. boiled ham, finely chopped; 1 cup raisins, finely chopped; 2 shallots, peeled and minced; 1 ⁄ 3 cup mayonnaise; 1 ⁄ 3 cup cream cheese; 1 tbsp. curry powder

Serves
makes 32

BEN FINK

Gougeres (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.

Ingredients

For the Puffs

8 tbsp. butter
1 ¹⁄₂ tsp. salt
1 cup flour
4 eggs
1 tbsp. dijon mustard
1 tsp. dry mustard

For the Filling

¹⁄₂ lb. boiled ham, finely chopped
1 cup raisins, finely chopped
2 shallots, peeled and minced
¹⁄₃ cup mayonnaise
¹⁄₃ cup cream cheese
1 tbsp. curry powder

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Instructions

Step 1

For the puffs: Preheat oven to 350°. Put butter, salt, and 1 cup water into a medium pot and heat over medium heat until water boils and butter melts. Add flour all at once and stir vigorously with a wooden spoon until dough is thick and pulls away from side of pot, 1 ½–2 minutes. Remove pot from heat.

Step 2

Using an electric mixer, beat in eggs, 1 at a time, on medium speed, beating thoroughly after each addition. Add dijon and dry mustards and beat well.

Step 3

Spoon 32 walnut-size mounds of dough onto parchment paper–lined baking sheets, about 1" apart. Bake until puffed and golden brown, about 45 minutes.

Step 4

For the filling: Combine ham, raisins, shallots, mayonnaise, cream cheese, and curry powder in a bowl, then put into a pastry bag fitted with a plain round 1" tip.

Step 5

Make an incision in side of each puff and pipe filling into each. Serve at room temperature.

For the puffs: Preheat oven to 350°. Put butter, salt, and 1 cup water into a medium pot and heat over medium heat until water boils and butter melts. Add flour all at once and stir vigorously with a wooden spoon until dough is thick and pulls away from side of pot, 1 ½–2 minutes. Remove pot from heat.
Using an electric mixer, beat in eggs, 1 at a time, on medium speed, beating thoroughly after each addition. Add dijon and dry mustards and beat well.
Spoon 32 walnut-size mounds of dough onto parchment paper–lined baking sheets, about 1" apart. Bake until puffed and golden brown, about 45 minutes.
For the filling: Combine ham, raisins, shallots, mayonnaise, cream cheese, and curry powder in a bowl, then put into a pastry bag fitted with a plain round 1" tip.
Make an incision in side of each puff and pipe filling into each. Serve at room temperature.