When I made gougères a few weeks ago, upon first bite I immediately wished I had been more elaborate with the recipe. I liked the idea of the savory cream puff but an unfilled gougèr is basically equivalent to eating an unfilled Wisconsin State Fair cream puff. Who does that?
I saved the leftover gougères in a Ziploc bag in my freezer knowing that my dad would probably like a savory filled cream puff as much as I would. Our Christmas Eve appetizer was put together in a snap using my leftover gougeres (reheated for five minutes at 350 degrees) and the below filling.
- 4 oz cream cheese, softened
- 1 T. sour cream
- 1 lb bacon, cooked and chopped
- 2 oz blue cheese crumbles
- Mix all ingredients in a bowl until well combined.
- Once you have removed gougères from the oven, split in half and spoon some filling into the middle. (You can remove the insides of the gougères first if you feel that you need to make room for the filling.)
- Once filled, replace the top of the gougères. After filling each one, place them back onto your cookie sheet and back into the oven for five more minutes. This will make the filling nice and melty and warm.
This made enough filling to very generously fill approximately 11 gougères. You could stretch the filling out for more gougères if need be. If you’re making filling for a full recipe of gougères doubling this recipe should be sufficient.
I have a love-hate relationship with blue cheese. Sometimes I love it. Sometimes I hate it. I’ve had this same chunk of blue cheese in my refrigerator for a few weeks now. The previous recipes I’ve made using this have turned out delicious, which reaffirmed my love for blue cheese. Today I seemed to enjoy the blue cheese much less, which reaffirmed my hate for blue cheese.
Dad said these were good. In his words, How can something be bad when it’s made of bacon and cheese? Good point, Dad.