Parmesan & Rosemary Gougères with Goats Cheese & Mascarpone Filling
Parmesan & Rosemary Gougères with Goats Cheese & Mascarpone Filling
Creamy goats cheese and mascarpone filling
Dump all the flour in the melted butter and water - mix until it comes away from the edge
What You Need
350ml Water
150g Butter- Diced
200g Plain Flour
4 Eggs – Beaten Together
100g of grated parmesan
2tbsp of rosemary- Finely chopped
Cheese & Mascarpone Filling
250g Soft Goats Cheese
150g Mascarpone Cheese
Zest from 1 Lime
Give them enough room to rise o the oven
How It’s Done
Place the butter into a saucepan and begin to melt it over a medium heat.
Once it’s melted, add all of the water, give it a mix and bring it to the boil
Take the pan off the heat and dump all of the flour in.
Beat it all together until all the liquid has been absorbed by the flour and the mix is a thick ball of dough that comes away from the sides of the pan.
Tip the hot dough into the bowl of an electric mixture and let it sit for a while until it’s cool enough that you don’t burn hand when you touch the underside of the bowl. - See Tip Box
Beat the mix for a few minutes using a paddle attachment to cool, then start to add the beaten eggs a little at a time. See Tip Box
Make sure all of the previous addition of the egg is absorbed before adding more.
When it comes to adding the last egg, add it a little at a time just in case less is needed.
Beat until the dough is smooth, thick and pipe-able.
Add the chopped rosemary and grated parmesan to the mixture and beat it in until its combined -See Tip Box
Prepare oven proof trays by covering with non-stick kitchen parchment and marking out where the dough is going to be.
Make sure there is around 1 inch between each pastry ball.
Heat the oven for at least 15 minutes before placing the trays inside.
Pipe or dollop the dough into the prepared trays
If there are points on the top, dampen finger and touch the top to flatten the spike a little.
Place into the hot oven and bake until golden brown – approx. 15 -20 minutes (all ovens vary so adjust cooking time accordingly) See Tip Box
Don’t open the oven to peak.
Once cooked, take out of the oven and place onto a cooling rack.
Poke a hole in the bottom of each one and place back on to the rack hole side up to cool completely.
Once cold, they’re ready to fill.
Filing
Mix all of the ingredients for the filling together until really smooth
Fill a piping bag with the filling and pipe it into the hole made in the bottom of the puff
Enjoy
Stack them high for everyone to share
Tip Box
Cooling - Once the dough is in the electric mixer bow, you can either leave it to cool (so your able to touch the bottom of the bowl without burning your finger) or start to beat it on a low heat until it cools down enough.
Add parmesan & rosemary - 1) When mixing theses in, don’t over mix. ix just enough to combine
2) Changing the flavour of the puffs is easy. If you don’t like parmesan and rosemary leave it out or try different flavours.
Eggs - 1) Beating the eggs together before adding them means they are a little easier to add.
2) Four eggs means four additions to the dough. Make sure each egg addition has been mixed in before adding the next.
Cooking - Cooking time will depend on the size of the choux ball and oven. Each oven is different so adjust cooking time accordingly.
Cooling-Before filling the puffs, make sure they are completely cold
For more tips to make the perfect choux pastry read the Ten Tips to the Perfect Choux Pastry
Pipe the filling in the through the hole in the bottom
