Start any celebration with these tiny puffy, buttery and flakey Gougeres- Cheese Puffs and a Cream Cheese Spread with Filipino Chorizos. These were perfect to pair with the Beef Roasted in Thyme & Red Wine and the Baked Ham . After sampling the first crunchy pastry, I knew I had a winner here.
Recipes have a way of coming to me full circle. These gorgeous gougeres came to me via two friends, Jenni Field my Pastry Chef Online friend and Judith, a former colleague from my ad agency days. Pastry Chef Online’s Jenni demonstrated on a Google+ hangout how to make choux pastry or cream puffs. The same day, my longtime friend Judith, suggested I try Alain Ducasse’s Gougeres which she often makes. Taking the cue from two good friends who knew their way around the kitchen, well, how could anything go wrong with these gougeres, I said to myself.
The pastry was quick and easy to do. All I had to do was whisk, blend and stir over the stove top. Once I piped them into round mounds, these gougeres baked beautifully and the buttery aromas were so enticing. I had to resist the urge to pop one in my mouth as soon as they came out of the oven. To curb my impatience, I started to blend the cream cheese dip with the sweet Filipino longaniza and fiery Spanish chorizos. The thick, creamy paste was a good base to the spicy sausage combinations.
When the gougeres were baked, I sliced them open and spread thick layers of the cream cheese packed with chopped chorizos. They were warm, crisp, tiny treats packed with a multitude of flavors and tasted like a dream.
Gougeres- Cheese Puffs and Cream Cheese Spread with Filipino Chorizos
- 2 Large Baking Sheets
- 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
- 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.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]