Cream Cheese Salmon Stuffed Gourgères
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Cream Cheese Salmon Stuffed Gourgères
- lunch
- entrée
- 1-2 serving
- 35 minutes
Ingredients
- 4 T unsalted butter
- ½ C water
- ½ Cup AP Flour
- Pinch of Salt
- 2 Eggs
- 2 T Beecher’s Flagship Cheese
Stuffing
- 1 T Fresh Chives (minced)
- 8 Oz Cream Cheese
- Salt/Pepper to taste
- Chive Flowers for platting
Cooking Directions:
- Heat oven to 350 degrees.
- Over medium heat bring water to a boil. Stir in butter to melt. Once fully melted add the salt and flour at once. Remove from heat and whisk until combined.
- Add the first egg then add the next once it is fully incorporated. Whisk in the cheese then spoon into a pastry bag with open star pastry tip. Pipe out dough on baking sheet lined with parchment paper.
- Bake in the oven for 35 minutes or until fully cooked through. Try to minimize opening the oven door during baking.
- Salmon Cream Cheese: Combine all ingredients together and mix until creamy and there are no salmon chunks (otherwise it won’t get through the pastry tip). Pipe into bag with open star tip. *If a chunkier cream is preferred then spoon it into the gourgere.
- Once cooled cut a slit into the gourgeres then pipe the cream cheese stuffing into the pastry.
- Add more freshly minced chives or chive flowers for decoration.
Recipe by Eat Seattle.
