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Parmesan Cheese Puffs with Smoked Salmon Mousse

Parmesan Cheese Puffs with Smoked Salmon Mousse

Parmesan Cheese Puffs with Smoked Salmon Mousse // FoodNouveau.com

Gougères, a savory French pastry made with pâte à choux—commonly called cheese puffs—are spectacularly delicious on their own, but for the holidays, why not turn them into an elegant cocktail bite by filling them with a mousse? In this recipe, I combine Parmesan cheese puffs, a basic but oh-so-delicious variety of gougères, with an easy smoked salmon mousse that literally takes five minutes to make in a food processor.

While making the Parmesan cheese puffs is a lengthier project, you can save time by making them now and storing them in the freezer. When the holidays roll around, simply reheat them in a 350°F (170°C) oven for 10 minutes. While they cool on a wire rack, whip up the mousse and you’re all set to assemble the perfect cocktail bite.

Makes about 36 puffs.

Parmesan Cheese Puffs with Smoked Salmon Mousse

These Parmesan cheese puffs, a basic but so delicious variety of gougères, are filled with an easy smoked salmon mousse to create a perfect cocktail bite.

35 minPrep Time

25 minCook Time

1 hrTotal Time

Save Recipe

INGREDIENTS

For the parmesan cheese puffs
½ cup (125 ml) water
½ cup (125 ml) whole milk
8 tbsp (113 g) unsalted butter, cut into cubes
1 tsp (5 ml) salt
1 cup (250 ml) all-purpose flour
4 large eggs
1 cup (250 ml) grated parmesan cheese (preferably Parmigiano-Reggiano)
2 tbsp (30 ml) minced chives
¼ tsp (1.25 ml) freshly ground black pepper
For the smoked salmon mousse
4 oz (113 g) cold- or hot-smoked salmon
1/2 cup (125 ml) cream cheese (half a package)
2 tbsp (30 ml) heavy cream (35% m.f.)
2 tbsp (30 ml) freshly squeezed lemon juice (about 1 lemon)
2 tbsp (30 ml) fresh coriander (or substitute 1 tbsp (15 ml) fresh dill)
Sea salt and freshly ground black pepper
To serve
Fresh coriander leaves, or fresh dill (optional)

METHOD

For the parmesan cheese puffs

In a large saucepan, combine the water, milk, butter, and salt. Bring to a boil over medium heat. When the mixture is boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute to eliminate excess moisture. Depending on whether you used an aluminum or a nonstick pan, a thin layer of dough may stick to the bottom of the pan: this is normal. Take off the heat. At this point, the dough mostly comes together and rolls away from the sides of the pan when stirred.

Transfer to the bowl of a stand mixer, or to a large mixing bowl if you’re using a hand mixer, and let cool for 5 minutes, stirring occasionally to allow the steam to come out.

Set the mixer to medium speed, and beat the eggs in one at a time, making sure each egg is well incorporated before adding the next. Also scrape the bowl down between each egg addition. Every time you add an egg, the dough will separate and look like a curdled mess, but it will then come back together in a really sticky, yet somewhat crumbly way. The dough will keep on getting smoother as you add more eggs. The dough is done when it is smooth and elastic, not dry. It will be very thick and sticky.

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Never made pâte à choux before? Check out my helpful video class for visual cues and tips that will help you be successful on your first try.

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Using a spatula, fold in the parmesan cheese and black pepper until well incorporated.

Position one rack in the top third and one rack in the bottom of the oven. Preheat to 400°F (200°). Line two large baking sheets with parchment paper.

Use a small ice cream scoop or a tablespoon to create the puffs. Drop the dough on the parchment paper, spacing each about 3 inches (7.5 cm) apart. Using damp fingertips, press down any peaks of dough to create perfectly round puffs. Bake gougères until golden brown, 20 to 25 minutes, switching the position of the baking sheets halfway through baking. Using a small paring knife, pry open 1 gougère to check for doneness: the center should be slightly eggy and moist.

Transfer the parmesan puffs to a rack and let cool completely, about 1 hour. The puffs are best enjoyed the day they’re baked, but you can store them for a few hours in airtight containers before filling.

For the smoked salmon mousse

Place the salmon in the bowl of a food processor. Pulse until coarsely chopped. Add the cream cheese, heavy cream, lemon juice, and coriander, and process until creamy and light. If the mousse seems too thick, add more cream, 1 teaspoon (5 ml) at a time until you reach the right consistency. Season with salt and pepper to taste. Store in an airtight container until ready to use.

To serve

Transfer the smoked salmon mousse to a pastry bag fitted with a closed star tip. Using a bread knife, saw off the top of each puff. Fill each puff, then replace the cap over the mousse. If desired, add a dot of filling over each cap, then decorate with a fresh coriander leaf. Set the puffs on a serving plate and serve immediately, or refrigerate, uncovered, for up to an hour before serving. (Always add the fresh herb garnish right before serving or it will wilt during storage.)


Recipe Credit: Marie Asselin

http://foodnouveau.com/recipes/appetizers/parmesan-cheese-puffs/

Parmesan Cheese Puffs with Smoked Salmon Mousse // FoodNouveau.com

VIDEO CLASS // All About Choux: Sweet and Savory Puffed Treats, from Éclairs to Gougères

NEW VIDEO CLASS // All About Choux: Sweet and Savory Puffed Treats, from Éclairs to Gougères // FoodNouveau.com

Never made pâte à choux before? In my detailed video class, you will learn how to make pâte à choux, and then discover how to turn this one dough into chouquettes, cream puffs, profiteroles, éclairs, and gougères, or savory cheese puffs. Along the way, I’ll provide helpful tips to help you be successful on your first try, and demonstrate many variation ideas. My fun class will quickly allow you to master a new skill, that will in turn allow to create impressive puffed treats. Watch now!

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