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Cream Cheese Salmon Stuffed Gourgères

Cream Cheese Salmon Stuffed Gourgères
  • lunch
  • entrée
  • 1-2 serving
  • 35 minutes

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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:

  1. Heat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Bake in the oven for 35 minutes or until fully cooked through. Try to minimize opening the oven door during baking.
  5. 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.
  6. Once cooled cut a slit into the gourgeres then pipe the cream cheese stuffing into the pastry.
  7. Add more freshly minced chives or chive flowers for decoration.

Recipe by Eat Seattle.