Tucked inside these savory puffs is a rich and creamy Pimiento Cheese filling that is sure to delight. Pictured with our BLT Holiday Tea Sandwiches.
Pimiento Cheese Gougères
Serves: approximately 24
Ingredients
- 1⁄2 cup unsalted butter
- 1⁄2 cup water
- 1⁄2 cup whole milk
- 1⁄2 teaspoon fine sea salt
- 1 cup all-purpose flour
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon ground red pepper
- 4 large eggs
- 1 cup finely shredded Cheddar cheese
- 2 tablespoons minced fresh chives
- Garnish: sea salt flakes
- Pimiento Cheese, room temperature (recipe follows)
Instructions
- Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
- In a medium saucepan, bring to a boil together over medium heat butter, 1⁄2 cup water, milk, and salt. Reduce heat to low. Add flour, dry mustard, and red pepper, stirring with a wooden spoon until a smooth dough forms, approximately 2 minutes.
- Turn out dough into a large bowl and let cool for 1 minute. Add eggs, one at a time, beating well with a mixer at medium speed after each addition. Beat in cheese and chives until well combined.
- Transfer batter to a large piping bag fitted with a 1⁄2-inch round tip (Wilton #1A). Hold tip perpendicular and 1⁄2 inch above parchment paper. Holding tip stationary, the entire time, apply even pressure to pipe a 1 1⁄2-inch-wide mound of batter. 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, spacing mounds at least 1 inch apart. With a wet finger, press down any points of dough to create a smooth top, if necessary.
- Garnish gougères with a sprinkle of sea salt flakes, if desired.
- Bake until gougères are puffed and golden brown, 23 to 25 minutes.
- Using a 1⁄4-inch round piping tip (Ateco #802), poke a hole in center bottom of each gougère. Insert a skewer into hole and move it around to ensure filling will fill entire gougère. Place Pimento Cheese in a piping bag fitted with same 1⁄4-inch round tip. Place tip into hole and apply gentle pressure to fill each gougère. Serve within 2 hours.
Notes
Make-Ahead Tips: Gougères can be prepared up to a day in advance and stored in a single layer in an airtight container. Fill with Pimiento Cheese no sooner than 2 hours before serving.
Pimiento Cheese
Serves: approximately 1¾ cups
Ingredients
- 4 ounces cream cheese, softened
- 1⁄4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon garlic powder
- 8 ounces freshly shredded Cheddar cheese
- 1⁄4 cup chopped pimiento, drained and patted dry
- 2 tablespoons minced fresh chives
Instructions
- In the work bowl of a food processor, pulse together cream cheese, mayonnaise, Worcestershire sauce, paprika, and garlic powder until combined, scraping down sides of bowl. Add Cheddar cheese and pimiento, pulsing until finely chopped. Fold in chives. Transfer mixture to an airtight container and refrigerate until ready to use, up to 5 days. For easier piping or spreading, let come to room temperature before using.
