Our éclair box focused all about choux pastry. A few simple ingredients: flour, butter and water and eggs, are transformed into a light, crisp pastry shell that can be made into a myriad of amazing sweet or savory desserts depending on their shape and filling.
Here is a recipe for gougères or cheese puffs. We’ve also included the recipe for a delicious smoked salmon filling to kick things up a notch.
Traditionally, Gruyere cheese is used to make gougeres but feel free to experiment with other flavorful cheeses and herbs e.g. aged Cheddar, Asiago, Parmesan or even other herbs and fillings. They can even be used to make cute mini sandwiches!
Here’s How to Make Them!
Ingredients (For Gougères)
- 1 cup Water (250g)
- ½ Cup Unsalted Butter, Cut Into Cubes (120g)
- ¼ Teaspoon Salt (1g)
- 1cup All-Purpose Flour (130g)
- 4 Large Eggs
- 1 Cup Shredded Gruyère Cheese (120g), Plus Extra for Sprinkling
- ¼ Teaspoon Freshly Ground Pepper (1g)
- ¼ Teaspoon Freshly Grated Nutmeg (1g)
Ingredients (For Filling)
- 1 Cup Cream Cheese (8oz, 240g)
- ½ Cup Sour Cream (240g)
- 1 Tablespoon Fresh Lemon Juice (15g)
- 1 Teaspoon Horseradish (5g)
- ½ Teaspoon Tabasco Sauce (3g)
- ½ Teaspoon Freshly Ground Pepper (3g)
- 2 Tablespoons Fresh Dill
- 2 Tablespoons Fresh Chives
- 4 Ounces Smoked Salmon, Roughly Chopped (120g)
- Salt to Taste
- Preheat the oven to 425°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon or spatula until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
- Scrape the dough into a bowl; let cool for 1-2 minutes. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese pepper and nutmeg.
- Transfer the dough to a pastry bag fitted with a large plain tip and pipe two dozen evenly spaced mounds onto the parchment paper. (If you do not have a piping tip, simply cut the tip of the bag off and pipe the dough out without it.)
- Sprinkle the tops with the extra cheese and bake for about 10 minutes, then reduce temperature to 350 degrees and bake for another 20 minutes until they are puffed and golden brown.
- While the gougeres are baking, place all the filling ingredients in a food processor and pulse until salmon is salmon is finely chopped and the mixture is well combined. Scrape the sides of bowls as necessary.
- When the gougeres are ready, remove from oven and place on a wire rack to cool completely. Next slice open and scoop some of the filling mixture in each cheese puff. A small ice cream or cookie scoop may be used. Enjoy!