Gougeres Stuffed with Ham Mousse

Total Time:
1 hr 10 min
35 min
35 min

about 4 1/2 dozen

  • 1 cup milk
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature
  • 1 1/2 cups grated Gruyere (about 6 ounces)
  • Ham Mousse, recipe follows
  • Ham Mousse:
  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 3 tablespoons heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/2 pound black forest ham, roughly chopped
  • 3 tablespoons chopped green onions
  • 1 teaspoon chopped fresh thyme leaves
  • Sliced cornichons, for garnish
  • Fresh chervil, for garnish
  • Preheat the oven to 350 degrees F.

  • Bring the milk, butter, salt and cayenne to a boil in a small saucepan. Remove from the heat.

  • Place the flour in a large bowl. Add the hot liquid and stir well with a heavy wooden spoon until it comes together and forms a ball. Add the eggs 1 at a time, stirring well after the addition of each. Stir until the dough is satiny. Stir in the cheese and mix until dough is thick and cheese has mostly melted. Transfer to a pastry bag fitted with a medium plain tip.

  • Pipe the dough in small mounds onto the prepared sheets. Bake until golden brown and puffed about 3 times their original size, 20 to 25 minutes. (Do NOT open the oven door for the first 10 to 15 minutes to keep them from deflating.)

  • Remove from the oven and let cool slightly.

  • With a paring knife, cut the top from each gougere, leaving either attached slightly (like a hinge), or remove. Pipe about 1 1/2 teaspoons of the mousse into the center of each gougeres and replace the tops.

  • Arrange the mousse-filled gougeres on a platter, garnish with cornichons and chervil and serve.

Ham Mousse:
  • In a food processor, combine the cream cheese, sour cream, heavy cream, lemon juice, mustard, salt, and cayenne and process until smooth.

  • Add the ham and process until smooth. Scrape down the sides of the bowl, add the green onions and thyme and process until smooth.

  • Adjust the seasoning, to taste.

  • Transfer the mousse to a pastry bag fitted with a plain tip and refrigerate until ready to pipe into the gougeres. (Will keep refrigerated for 24 hours.)

  • Yield: about 2 cups

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