Chanterelle & Herb Gougeres

Ingredients

Ingredients

  • 120g Water
  • 120g Milk
  • 115g  Butter Unsalted, chopped
  • Pch   Salt
  • 236g Plain Flour
  • 4        Eggs

Filling

  • 90g   Flour plain
  • 90g   Butter
  • 1l       Milk
  • ½     Onion
  • 1        Clove
  • 1        Bayleaf
  • 3        Shallots, peeled & diced fine
  • 200g Chanterelle mushrooms
  • 300g Gruyere Cheese, grated
  • 20g   Tarragon, chopped
  • 20g   Thyme

Method

  • Pre-heat the oven to 200c
  • Line a baking tray with baking paper.
  • In a saucepan combine the water, milk, butter and salt and bring to the boil
  • Add the flour reduce the heat to medium and stir with a wooden spoon or a mortise till a dough forms. Reduce the heat to low and dry out the dough, continually stirring, till it pulls away from the sides, about 2 -3 minutes.
  • Allow the pastry to cool for a few minutes prior to beating the eggs into the dough, one at a time. NOTE: it the mixture splits at this stage, keep mixing till it all comes back together.
  • Fill a pastry bag fitted with a large round nozzle, and pipe 20 -30gm rounds upon the baking sheet, approx. 4 cm apart.
  • Bake in the pre-heated oven for 20 minutes, until puffed up, and golden brown, the base should also be coloured and crisp to the touch.

Filling Method

  • Heat the milk, clove, bayleaf and onion in a pot over medium heat till it reaches 85 – 90 Celsius, then keep warm.
  • In a deep pot melt the butter over a medium heat, once melted add the flour and mix together into a dough.
  • Reduce the heat and cook the dough or roux out for several minutes, whilst continuously stirring.
  • Add the milk a ladle full at a time, whilst stirring, until all of the milk has been incorporated and you have a sauce consistency.
  • Reduce the heat to low and cook out for 20 minute, stirring occasionally to prevent sticking
  • Pass through a fine strainer into a clean pot, and keep warm.
  • In a hot deep pan sauté off the onions and thyme in a little olive oil, till caramelized. Then add the chanterelles and sauté till cooked through.
  • Add this mix to the sauce with the chopped tarragon, and mix through.
  • Finally stir through the gruyere till melted and well incorporated. Taste and adjust seasoning if required.

Construction Method

  • I like to use a large 60 ml syringe as I can gauge the exact amount of filling in each Gougere without weighing them individually. You can get them easily at a good chemist.
  • This is the easy and fun part, fill the syringe with the sauce mixture. Push the tip of the syringe into the top of the gougeres and fill with 10 – 20 ml of the sauce. It is that easy, because the pastry has an open cavity within them to fill. Now just serve them.

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