Appetizer Recipes

Vermont Cheddar Gougères with Smoked Salmon Filling

Vermont Cheddar Gougères are delightful choux pastry puffs filled with a savory smoked salmon filling.

Vermont Cheddar Gougeres

Yield: 24 appetizers

Ingredients

Gougères

  • 1 cup water
  • 8 tablespoons (1 stick) Cabot Salted Butter, cut into cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon granulated sugar
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 4 large eggs
  • 6 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar, Cabot Seriously Sharp Cheddar or Cabot Private Stock Cheddar, grated (about 1 1/2 cups)
  • 1/3 cup grated Parmesan cheese, divided
  • 1 teaspoon dry mustard
  • Pinch ground red pepper (cayenne)

Filling

  • 8 ounces Cabot Vermont Premium Cream Cheese, softened
  • 1/2 to 1 cup finely minced smoked salmon*
  • 1/4 cup finely chopped fresh chives
  • 1 tablespoon hot sauce
  • About 3 tablespoons Cabot Sour Cream
  • 1/4 cup finely chopped red bell pepper

Instructions

Gougères

  1. Heat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In saucepan, heat water, butter, salt and sugar until butter is melted.
  3. Add flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball.
  4. Remove from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so egg doesn't cook, until dough is firm, smooth and waxy.
  5. Add all of Cheddar, all but 2 tablespoons of Parmesan, mustard and red pepper, and stir until well blended.
  6. Transfer mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan.
  7. Bake for 10 minutes.
  8. Reduce oven temperature to 375 degrees F and bake for 20 to 25 minutes longer or until completely golden brown.

Filling

  1. Beat together cream cheese, salmon, chives and hot sauce.
  2. Stir in sour cream to achieve proper consistency for filling. Stir in red peppers.
  3. Make small slit in side of each gougère. Scrape filling into pastry bag or plastic bag. Cut off corner and squeeze some of filling into each gougère.

Notes

* or use crumbled bacon or minced ham

Attribution

Recipe and photo used with permission from: Cabot Creamery Cooperative
Recipe courtesy of Beth Kennett, Liberty Hill Farm, Rochester, VT, one of the 1,200 farm families who own Cabot Creamery Cooperative.



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