Mini Gougères with cream cheese filling

I'm still crazy for mini size !! 

But even the size is small the taste is still great as the same.

Today is a savory style, and the name of this baked choux pastry is "Gougères". The original of the Gougères is from France, the method for making this type of choux is the same as the sweet one, except that we add a load of cheese into the pastry before baking. 

You can use many type of cheese for Gougères, this time I use Parmesan and Gruyère cheese but you can use the one that you like too. For more complex taste I add a bit of Cayenne pepper to cut the richness of the cheese, but if you don't have (or don't like it) you can omit it. 

There are many variations for Gougères filling too, this time I use very simple cream cheese filling and I fill only half of my Gougères, haha. Because after I ate it, I thought that both of them were delicious, the filled one was rich and more mellow, while the unfilled Gougère was saltier and addictive.

for me, serving this small treat with delicious drink is the best way to enjoy it. You can keep the leftover in the fridge and reheat it for 3-5 minutes in the oven toaster (both filled and unfilled). 

Mini Gougères with cream cheese filling

Make 45-47 pieces

Pate a Gougères
50 g ............................. Milk
40 g ............................. Unsalted butter
65 g ............................. All-purpose flour
100 g ........................... Eggs (about 2 eggs)

10 g ............................. Grated Parmesan Cheese

10 g ............................. Grated Gruyère cheese (or Emmental cheese)

1/2 tsp ......................... Dried thyme

1/2 tsp ......................... Cayenne pepper

Topping 

30 g ............................. Grated Parmesan Cheese

30 g ............................. Grated Gruyère cheese (or Emmental cheese)

.................................... Dried parsley 

Cream cheese cream (enough to fill half of the Gougères)

100 g .......................... Cream cheese, soft

20 g ............................ Whipping cream

.................................... Dried parsley 

Preheat an oven to 180℃
Line the baking sheet with baking paper.

Sift the all-purpose flour and set aside.

 Put the milk and butter in a saucepan.  Place over medium heat and bring to a full boil.

 

Remove from the heat and pour the flour into the saucepan. Stir quickly to combine.

Place the saucepan over low heat, and stir for 1 minute.

 Remove from the heat and let it cool for 10 minutes.

Add the egg gradually and beat to combine. Check the consistency of the batter from time to time.

The batter is ready when lifting the batter with a spatula, it will look like a V-shape.

Mix in the Grated Parmesan Cheese, Grated Gruyère cheese (or Emmental cheese), dried thyme, and Cayenne pepper.

Put into a piping bag fitted with a 1 cm round nozzle. Pipe into 2.5cm. diameter circles, you will get 45-47 pieces. 

 Spray with water. Sprinkle with 30 g Grated Parmesan Cheese, 30 grated Gruyère cheese (or Emmental cheese), and dried parsley.

Bake in the preheated oven at 180℃ for 15-20 minutes.

Let it cool completely on a wire rack.

Soften the cream cheese with a spatula. Mix in the whipping cream and dried parsley.

Put the cream cheese filling into a piping bag. 

Fill half of the Gougère (22-25 pieces) with the cream cheese filling.

Mini Gougères with cream cheese filling