Porcini Gougeres with Mushroom Mousse & Prosciutto
Yield
makes about 2 dozen
RECIPE Ingredients
- 4 tablespoons Black Truffle Butter, divided use
- ½ package Organic Chef’s Mix Mushrooms, finely chopped
- 2 teaspoons chopped fresh thyme leaves, divided use
- Kosher salt & freshly ground black pepper
- 4 ounces cream cheese, softened
- 4 ounces crème fraîche
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- Kosher salt & freshly ground black pepper
- ½ cup water
- ½ cup all-purpose flour (about 70 grams)
- 1 tablespoon porcini mushroom powder
- 2 large eggs, room temperature
- 1 cup grated Gruyere cheese
- 1 package Jambon de Bayonne, slices cut in half
Recipe notes
In this super-easy recipe, porcini-scented gougeres are stuffed with mushroom mousse and French ham. They are perfect for parties.
RECIPE Preparation
- In a medium skillet over medium-high heat, melt 1 tablespoon of truffle butter. Add mushrooms, turning to coat; add thyme, season with salt and pepper. Sauté mushrooms until they’ve released their liquid and are golden brown and slightly crisp, about 7-10 minutes. Cool.
- To the bowl of a stand mixer with a paddle attachment, add cream cheese and mix on medium speed for about 30 seconds. Add crème fraîche, heavy cream, lemon juice, ¼ teaspoon salt, and a few grinds of black pepper. Mix on medium-high until well blended and slightly aerated, about 2 minutes. Fold in mushroom mixture. Add mushroom mousse to a pastry bag fitted with a plain ½” tip. Set aside. (Mousse can be made a day ahead of time. Cover tip of pastry bag with plastic wrap, secure open end of pastry bag and refrigerate until ready to use.)
- Preheat oven to 425 degrees F.
- In a small bowl, stir together flour and porcini powder. In a medium saucepan over medium-high heat, stir together water, remaining truffle butter, and a few grinds of black pepper until butter is melted and water is bubbling at the edges of the pan. Lower heat to medium and dump in the flour mixture all at once. Stir constantly until mixture pulls away from the pan and forms a smooth dough, continue to stir and cook about 1 minute more. Remove from the heat and cool for about 5 minutes. Place dough in the bowl of a stand mixer with the paddle attachment and beat on medium speed, about 15 seconds. Add eggs, one at a time, mixing after each addition. Finished dough should form peaks that droop over and be smooth and glossy. Fold in half of the cheese and the remaining thyme.
- Line 2 baking sheets with parchment paper. Place dough in a pastry bag with a large plain tip and pipe tablespoon-sized mounds about 2” apart. (Alternatively, scoop out dough using a tablespoon-sized cookie scoop.) Top each gougere with a portion of the remaining cheese. Transfer to the preheated oven and bake until golden brown and puffed, about 25 minutes.
- Using a sharp knife, poke a small slit in the side of each gougere for the steam to escape. Rest on a wire rack until cool enough to work with. Cut each gougere in half. Pipe a mound of mushrooms mousse in each, top with half a slice of jambon, and sandwich together. Serve immediately.
