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Gougères stuffed with truffled mascarpone Recipe

Gougères stuffed with truffled mascarpone Recipe

Savoury profiteroles stuffed with truffled mascarpone cheese and snipped chives.

  • Preparation
    30mins
  • Cooking time
    12mins
  • Rest time
    0mn
Rate this recipe
(25 votes) 3.9/5
Ingredients
Pour people
  • Water : 220 ml
  • Unsalted butter : 85 g
  • Plain flour : 105 g
  • Whole egg(s) : 3 whole
  • Grated gruyere : 100 g
  • Fine salt : 1 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the cream
  • Mascarpone : 250 g
  • Chive(s) : 0.25 bunch
  • White truffle oil : 20 ml
  • Fine salt : 2 pinch(es)
Method
  • 1. FOR THE GOUGÈRE

    Preheat the oven to 200C/400F/Gas Mark 6.

    Melt the butter in a saucepan with boiling water.
    Add the flour to the pan and stir quickly with a wooden spoon until the mixture comes away from the sides of the pan and is smooth.
    Leave to cool for a few minutes, then beat in the eggs one at a time. Then add the cheese and season with salt and freshly ground black pepper.
    Place the filling in a piping bag and pipe out small choux buns onto a non stick baking sheet.

    Bake in the oven for 12 minutes until risen and golden brown.

  • 2. FOR THE FILLING

    Mix the mascarpone with the salt and truffle oil.
    Chop the chives very finely and add to the mixture. Check the seasoning and place the mixture in a piping bag.

    To fill the gougeres, make a small hole in the bottom and pipe in the filling.

    Serve as a canapé.

Chef's tip

«Sprinkle some additional grated gruyere on top of the gougeres whilst they are baking.»

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