Entree: France – Burgundy – Gougères Stuffed with Mushrooms (Savory cheese choux pastry puffs filled with a buttery sautéed mushroom mixture)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 33 min

Additional 3 min

Total 1 hr 15 min

Ingredients

- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 4 tbsp (56 g) unsalted butter
- 1 tsp (5 g) fine sea salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, approx. 200 g total (without shells)
- 1 cup (115 g) grated Gruyère cheese
- 1/8 tsp (0.5 g) ground nutmeg
- Freshly ground black pepper to taste
- 1 large egg, beaten, approx. 50 g (for egg wash)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 tbsp (30 ml) unsalted butter (for filling)
- 1 shallot, minced, approx. 1 oz (30 g)
- 1 clove garlic, minced, approx. 3 g
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 2 tbsp (30 ml) heavy cream (optional, for filling)
- 2 tbsp (30 ml) chopped fresh parsley
- Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan combine water, milk, butter, and salt; bring to a rolling boil over medium heat.
3. Remove from heat, add all the flour at once, and stir vigorously with a wooden spoon until a smooth dough forms and a film forms on the bottom of the pan, 1–2 minutes.
4. Return pan to low heat for 30 seconds to dry the dough slightly, then transfer dough to a mixing bowl and let cool 2–3 minutes.
5. Beat in eggs one at a time, fully incorporating each before adding the next; dough should be glossy and just hold its shape. Fold in grated Gruyère, nutmeg, and a few grinds of black pepper.
6. Transfer dough to a piping bag or use two spoons to mound 12–16 rounds (about 1½ tbsp / 20–25 g each) on the prepared sheet, spacing 1½–2 inches (4–5 cm) apart. Brush tops lightly with beaten egg.
7. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake 15–18 more minutes until puffed and deep golden brown. Do not open oven during baking.
8. Remove gougères to a rack to cool slightly while you prepare the filling.
9. In a skillet over medium heat melt 2 tbsp (30 ml) butter. Add shallot and sauté until soft, about 2 minutes. Add garlic and sauté 30 seconds.
10. Increase heat to medium-high, add sliced mushrooms and thyme, and cook until mushrooms release their liquid and it evaporates, about 6–8 minutes. Season with salt and pepper.
11. Stir in heavy cream if using, then remove from heat and finish with chopped parsley. Adjust seasoning.
12. When gougères are cool enough to handle, make a small incision or split each puff and spoon or pipe the warm mushroom mixture into each gougère. Serve warm.