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Gougeres- Cheese Puffs and Cream Cheese Spread with Filipino Chorizos

Gougeres- Cheese Puffs and Cream Cheese Spread with Filipino Chorizos are tiny pastries that are similar to cream puffs. I filled them with a creamy cheese and spicy sausages spread – the Filipino longaniza, a Spanish chorizo, plus a sprinkling of scallions. These crisp, airy gougeres were perfect to pair with the Beef Roasted with Thyme and Red Wine, and the Baked Ham (from previous blog posts). This recipe was adapted from Alain Ducasse in Food and Wine and made 40 to 45 bite-sized pieces. The Asian in America recipe for the cheese spread yields 1 ½ cups..
Cook Time22 minutes
Total Time22 minutes
Course: Appetizer, Brunch, Merienda, Side Dish, Snack
Cuisine: American, Asian, Filipino
Keyword: Gougeres Cheese Puffs with Cream Cheese Spread
Servings: 6 people
Calories: 165kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • 2 Large Baking Sheets

Ingredients

  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup chilled unsalted butter cut into tablespoon-sized pieces
  • 1/8 teaspoon coarse salt
  • 1 cup all purpose flour
  • 4 whole large eggs
  • 1 cup shredded cheddar cheese
  • 1 Tablespoon freshly grated parmesan cheese for sprinkling
  • 1/8 teaspoon ground black pepper
  • 1 package (8 ounces) Philiadelphia cream cheese softened, for the spread
  • 1 whole piece cooked Filipino longaniza (cured sweet pork sausage) chopped fine, for spread (from Asian markets or make your own)
  • 1 whole piece (4 ounces) Spanish chorizo (Spanish sausage) chopped fine
  • 1 stalk scallions chopped, for cheese spread

Instructions

  • To make the gougeres: Preheat the oven to 400 F. Line two baking sheets with parchment paper. Set aside.
    In a medium saucepan, combine water, milk, butter and salt. Bring to a fast rolling boil. Add the flour and quickly stir with a large wooden spoon. The dough should become smooth. Keep stirring over low heat for about 2 minutes more till the dough pulls away from the pan.
  • Transfer the dough to a bowl. Allow to cool for 1 to 2 minutes. Using a mixer, beat the eggs into the dough, one at a time. Beat well. Add the shredded cheddar cheese and pinch of pepper.
  • Place the dough into a pastry bag with a half inch round tip and pipe tablespoon-sized round mounds on the baking sheets. Measure each to be 2 inches apart, giving room to rise and when baked. (Instead of pastry bags, I often use plastic Ziploc bags and cut off the tips to pipe the dough).
  • Sprinkle the round dough mounds with parmesan cheese. Bake in the preheated 400 F degree oven for 22 minutes or till gougeres are puffed up and golden.
  • When baking is completed, place the gougeres on a bake rack to cool down for 10 to 15 minutes.
  • Slice the gougeres horizontally in half, then keep them closed when serving. Serve warm in a large bread basket paired with the Filipino Chorizo and Cream Cheese Spread on the side.
  • While gougeres are baking make the cheese spread: Mix the softened cream cheese, chopped Filipino longaniza, Spanish chorizo, scallions. Blend well and place in a small bowl. Cover with plastic wrap and refrigerate till ready to serve with the freshly baked gougeres.
  • Serving suggestions: Serve these Gougeres - Cheese Puffs with Filipino Chorizos and Cream Cheese Spread together with my son Tim's Beef Roasted in Thyme and Red Wine (see previous blog post) or the Baked Ham I made (my guest post on Homemade Quirk).
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Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 17g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 176mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 1mg