Chive Gougères with Smoked Salmon Mousse
 
Makes approximately 14
Ingredients
  • ¼ cup unsalted butter, softened
  • ¼ cup water
  • ¼ cup whole milk
  • ¼ teaspoon fine sea salt
  • ½ cup all-purpose flour
  • ½ teaspoon ground mustard
  • ¼ teaspoon ground red pepper
  • 2 large eggs
  • 2 tablespoons minced fresh chives
  • Flaky sea salt
  • ½ cup Smoked Salmon Mousse (recipe follows)
  • Garnish: flaky salt
Instructions
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
  2. In a medium saucepan, bring butter, ¼ cup water, milk, and salt to a boil over medium heat. Reduce heat to low. Add flour, mustard, and red pepper, stirring with a wooden spoon until a smooth dough forms, approximately 2 minutes.
  3. Turn out dough into a large bowl, and let cool for 1 minute. With a mixer at medium speed, add eggs, one at a time, beating well after each addition. Beat in chives until well combined.
  4. Transfer batter to a large piping bag fitted with a ½-inch round tip (Wilton #1A). Hold tip perpendicular ½ inch above parchment paper. Holding tip stationary the entire time, apply even pressure until batter is 1½ inches in diameter. Stop applying pressure and move tip in a quick circular motion as you lift away to help prevent a point from forming on top. Repeat with remaining batter until prepared baking sheets are full. Wet your finger with water and press down any points to create a smooth top, if necessary. Sprinkle with sea salt.
  5. Bake gougères until puffed and golden brown, 20 to 22 minutes. Let cool.
  6. Using a serrated bread knife in a gentle sawing motion, cut gougères horizontally in half. Place Smoked Salmon Mousse in a piping bag fitted with a medium open star tip (Ateco #824). Pipe mousse into bottom half of gougères; cover with top halves.
  7. Garnish tops with extra flaky salt, if desired. Serve immediately. Best eaten same day.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chive-gougeres-with-smoked-salmon-mousse/