Gouda and Chicken Mousse Gougères Featured

Authors: aapple mint

Gouda and Chicken Mousse Gougères

Traditionally Gougères are French savoury, cheesy puffs made from choux pastry. They are commonly made with Gruyère cheese and are very light – with a slightly crispy exterior and a moist tender interior. Typically they look like little golden balls and make the perfect finger food. The ones I have made are somehow nothing like what they should look like. I’ve substituted Gruyère for Mustard Gouda and whole milk for water and milk. I’ve even dared to stuff these with a herby chicken mousse. The choux was a bit softer than it should’ve been I think, and I chose to make discs instead of balls. Overall they weren’t bad at all. The flavours were great and they tasted excellent straight out of the oven. I think it is important to play with recipes sometimes, you never know what you end up with. As long as it tastes good and looks fabulous you have a winner on your hands. I know for sure I’ll be trying this again with a few versions, hopefully rounder ones, and perhaps with another chicken filling. You could use any chicken recipe you fancy or perhaps try a seafood version – chopped prawns or an Asian twist. I’m quite excited and with this thought in my head, I’ll leave you to try these out. Dont forget to serve them up with some white wine or some Chilli sauce. I think they taste terrific with Peppe – my most favourite Ghanian chilli sauce and make a great bar snack.

Gouda and Chicken Mousse Gougères


For the GougeresMakes 18

80 gms unsalted butter

80 ml milk

75 gms plain flour, sifted

1/8 tsp baking powder

60 gms grated Mustard Gouda – You could use whichever cheese you prefer

2 eggs, lightly beaten

2 tsp Nigella seeds

For the Chicken Mousse


One ½ of a breast portion

½  a Celery stick

Few leaves of fresh Oregano

Few leaves of flat leaf parsley

1 egg white

salt and pepper to taste

100 ml cream

The Chicken Mousse : Start with making the Chicken Mousse. In a microwave safe bowl, take the chicken, pour some water enough to cover it, season with salt and pepper and add the celery. Microwave for about 3-4 minutes till the chicken is cooked. Strain and let it cool. In a food processor, add the chicken, and herbs and give it a whiz, making sure not to puree it. Add the egg and seasoning and give it another and slowly pour in the cream. Remove and chill covered with cling film, until ready to use.


The Gougeres : Preheat the oven to 180C and line a large baking tray with baking paper. Place the butter and 60ml of each water and milk in a pan on medium fire. Season and simmer till butter has completely melted. Turn off heat and add the sifted flour and baking powder and mix it well. Turn on the fire and cook stirring for 2 minutes. Transfer to the bowl of n electric beater, and add the cheese, beating till it cools slightly. With the motor still running, gradually add the egg until combined and the mixture is smooth and glossy.

Place in a piping bag with a plain nozzle and pipe a circle starting from outside and finishing in the center. Fill up the tray with these, leaving a gap in between as they will rise. Now put a dollop of the chicken mousse on each disk and the make another mini circle on top to cover the mousse. Brush with remaining milk  and sprinkle nigella seeds. Bake for about 20 mins or golden brown. These are best eaten fresh

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