Vermont Cheddar Gougères with Smoked Salmon Filling
FarmPlate Dec 20, 2011 Recipes 0 comments
VERMONT CHEDDAR GOURGERES WITH SMOKED SALMON FILLING
from the kitchen of Liberty Hill Farm in Rochester, VT (member of the Cabot Creamery family)
For the gougères:
1 cup water
1 stick (8 tablespoons) Cabot salted butter, cut into cubes
¼ teaspoon salt
¼ teaspoon sugar
1 cup King Arthur unbleached all-purpose flour
4 large eggs
6 ounces Cabot sharp cheddar, grated (about 1½ cups)
⅓ cup grated Parmesan cheese, divided
1 teaspoon dry mustard
Pinch ground red pepper (cayenne)
For the filling:
8 ounces Cabot Vermont cream cheese, softened
½ to 1 cup smoked salmon, finely minced
¼ cup fresh chives, finely chopped
1 tablespoon hot sauce
3 tablespoons Cabot sour cream
¼ cup red bell pepper, finely chopped
To make the gougères:
Preheat oven to 425°F. Line baking sheet with parchment paper. In saucepan, heat water, butter, salt and sugar until butter is melted. Add flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball. Remove from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so egg doesn't cook, until dough is firm, smooth and waxy.
Add all of the cheddar, all but 2 tablespoons of the Parmesan, mustard and red pepper, and stir until well blended. Transfer mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan.
Bake for 10 minutes. Reduce oven temperature to 375°F and bake for 20 to 25 minutes longer or until completely golden brown.
To make the filling:
Beat together the cream cheese, salmon, chives and hot sauce. Stir in the sour cream to achieve proper consistency for filling, then stir in the red peppers.
Make a small slit in the side of each gougère. Scrape the filling into a pastry bag or plastic bag. Cut off a corner and squeeze some of the filling into each gougère.