Gougeres with Chicken Salad
Gougeres (Adapted from Tartine Bakery)
1 ¼ C. Non-fat or 1% milk
10 T. Butter
1 C. Flour
5 Large eggs
¾ C. Gruyere
Pinch of salt
1 Large egg (egg wash)
Preheat oven to 350 degrees.
Place milk, butter, and salt in a medium sauce pan over medium heat. Let the butter melt and milk come to a full boil. Then add the flour all at once. Stir vigorously for a few minutes until the ingredients form thick smooth dough. Place the dough in a standing mixer with the paddle attachment. Add one egg at a time. Mix at medium speed until each egg is fully integrated before adding the next.
Add the mixture to a large pastry bag to make the gougeres. I used a large star tip to give a bit of extra texture when baked. Line the cookie sheet with a silpat to ensure they do not stick. With a wet forefinger, gently pat down any peak.
Brush the tops of each mound with lightly beaten egg and space about 2 inches apart. Bake for about 25 minutes. Let cool on a wire rack.
Chicken Salad (my original recipe)
4 Chicken breasts
5 C. Water
1 C. Chicken stock
1 T. Peppercorns
2 t. Salt
In a large pot, add the water, chicken stock, peppercorns and salt. Bring to a boil. Reduce to medium heat and add the chicken breasts. Poach the chicken for about 15 minutes or until all the way cooked through. Remove and place onto a plate to cool. When cool, cut into small cubes and add to a large bowl.
1 Medium white onion, finely diced
1 C. Mayo
1 T. Dijon mustard
½ t. Garlic powder
½ t. Salt
10 Grinds of pepper
¾ C. Toasted, chopped pecans
½ C. Dried cranberries
To the large bowl of diced chicken, add all of the above ingredients and mix well. Taste and add additional seasoning as desired.
To assemble:
With a serrated knife, cut each of the gourgeres in half lengthwise. Fill each one with a large scoop of the chicken salad and top with microgreens or other greens if desired.
