Ingredients
Gougères
- 200 grams Heidi Gruyere Cheese, Grated in TM
- 250 grams water
- pinch salt
- 100 grams Butter
- 150 grams plain flour
- 4 eggs
Smoked Salmon Mousse
- 1/4 red onion, Blanched in boiled water
- 1 tbsp Dill
- 125 grams cream cheese
- 1 tbsp lemon juice
- 1/2 tsp Tabasco sauce
- 1 tbsp capers, salted
- 200 grams Smoked Salmon
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre Heat oven to 220°C and grate cheese for 10 sec/spd 9. Set cheese aside
Place water, salt and butter into bowl and cook for 10 min/100°C/spd 2
Add the flour and mix for 30 sec/spd 4 and allow to cool for 10 min
Add cheese. Put lid on, but remove MC. Have the eggs ready. Set the spd to 5 and add the eggs one at a time. Continue mixing for a total time of 40 sec.
Fill a disposable pipping bag, cut a large hole and pipe rounds of 4cm onto a lined baking tray
Bake in oven for 25 - 35 min, until golden brown. (Prepare mousse while cooking)(The mixture is very sticky, to clean TM Bowl, fill with water and spin on high, should remove most of it) Remove and cool to touch
Cut a small hole in the bottom of each Gougère and fill the hole with the Salmon Mousse
Place onion and dill in TM Bowl and chop 3 sec/Spd 5
Add cream cheese, cream, lemon juice and Tabasco and mix for 20 sec/spd 4
Add capers and salmon and pulse for 1 sec/Turbo until a rough texture is obtained
Gougères
Salmon Mousse
Tip
Inspiration for this comes from EDC Choux p119 and Devil in a Cookbook Salmon Mousse p68
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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