Southern-Style Gougères

by0| PUBLISHED May 9, 2007 4:00 AM
Southern-Style Gougères
Gougeres (cheese puffs)–a traditional hors d’oeuvre served at French wine tastings–are enlivened here with a Southern twist. See the Southern-Style Gougeres Recipe. Ben Fink

Gougeres (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.

Yield: makes 32

For the Puffs

  • 8 tbsp. butter
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. salt
  • 1 cup flour
  • 4 eggs
  • 1 tbsp. dijon mustard
  • 1 tsp. dry mustard

For the Filling

  • <sup>1</sup>⁄<sub>2</sub> lb. boiled ham, finely chopped
  • 1 cup raisins, finely chopped
  • 2 shallots, peeled and minced
  • <sup>1</sup>⁄<sub>3</sub> cup mayonnaise
  • <sup>1</sup>⁄<sub>3</sub> cup cream cheese
  • 1 tbsp. curry powder


  1. For the puffs: Preheat oven to 350°. Put butter, salt, and 1 cup water into a medium pot and heat over medium heat until water boils and butter melts. Add flour all at once and stir vigorously with a wooden spoon until dough is thick and pulls away from side of pot, 1 ½–2 minutes. Remove pot from heat.
  2. Using an electric mixer, beat in eggs, 1 at a time, on medium speed, beating thoroughly after each addition. Add dijon and dry mustards and beat well.
  3. Spoon 32 walnut-size mounds of dough onto parchment paper–lined baking sheets, about 1" apart. Bake until puffed and golden brown, about 45 minutes.
  4. For the filling: Combine ham, raisins, shallots, mayonnaise, cream cheese, and curry powder in a bowl, then put into a pastry bag fitted with a plain round 1" tip.
  5. Make an incision in side of each puff and pipe filling into each. Serve at room temperature.