Winter

Apple & Blood Orange Garden Trellis Pie by Judy Kim

by Judy Kim


Apple & Blood Orange Garden Trellis Pie

Yield: 1 (9-inch) Pie

Created a new twist on apple pie. Blood oranges aren't a typical addition to pie, but I had them around and wanted to use them in place of lemon for some acidity. This design was inspired by a garden trellis woven with twisty vines. I've always had an affinity to gardening and all things floral, I get it from my Mother. I've included directions to create this design but the truth is, all designs don't go exactly as planned, so feel free to go rogue. I often utilize leaf and floral cut outs to cover up mistakes like broken pastry. There are some trouble shooting tips below. Regardless, true beauty and imperfection sit side by side in my book. 

You can watch my pie demo video below.

INGREDIENTS

1 double crust, Vodka Pie Crust or Vodka Pâte Brisée Pie Crust

3 tablespoons all-purpose flour, plus additional for rolling pastry

1 egg

1 tablespoon heavy cream

1 blood orange, zested and cut into supremes

1/2 cup sugar

1 teaspoon flaky sea salt, such as Jacobsen sea salt

1/4 teaspoon aromatic bitters

1/4 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

5 (about 3 pounds) medium Granny Smith apples, peeled, cored and thinly sliced on mandoline

3 tablespoons unsalted butter, cut into 1/4-inch cubes and frozen

DIRECTIONS

  1. Prepare the Vodka Pie Crust or Vodka Pâte Brisée Pie Crust recipe, which can be made in advance. 
  2. Before rolling, let the pie dough come to room temperature, about 5 minutes, to prevent cracking. On a lightly floured surface, roll out round disk to thickness between 1/8-inch and 1/4-inch. Keep dough moving and apply just enough flour to prevent it from sticking. Try avoid using too much flour to prevent the pastry from getting tough. Gently roll onto a rolling pin and transfer over your pie dish, one preferably with a narrow lip. Trim pastry with scissors or a sharp paring knife along the rim, there will be no excess. Roll leftover pieces a bit thinner and cut out using a small leaf pie cutter. These will be used to make the leaf crown around the crust. Place on a generously floured sheet pan. Keep pie dish and sheet pan in fridge until ready to use. Note: Be careful not to stretch the dough or it will just shrink back (Trust me, it doesn't like being stretched). Rather just continue to roll until you reach the desired size. 
  3. Roll out rectangular piece of pastry to 1/8-inch thickness. Using a wavy edge pastry wheel, cut a variety of narrow and wide strips to create the lattice and twisted cables. Use remaining dough to cut out shapes such as flowers and leaves for decoration. To make the leaves look more realistic, try bending them a bit. Place lattice strips in a single layer on a new floured sheet pan; keep on the counter. If the strips are too cold, they won't be pliable enough make the lattice. But if they are difficult to work with at any point, put them back in the fridge for a few minutes. Add flowers and leaves to previous sheet pan and keep in the fridge, preferably freezer until ready to use.
  4. Place oven rack in middle and preheat oven to 375°F. In a small bowl beat egg with heavy cream; set aside.
  5. In a large mixing bowl, add blood orange zest and supreme orange segments. Drain and discard any excess liquid from the oranges. Mix in sugar, sea salt, bitters, cinnamon and vanilla extract. Fold in apples until well coated; sprinkle 3 tablespoons flour and toss again. Transfer apple mixture into pie dish and try to keep the mixture even. Scatter frozen butter cubes evenly all over the apples.
  6. Remove sheet pan with remaining pastry from the fridge or freezer. To create a simple lattice design, place strips (any width you prefer) in one direction across the entire pie. Lift every other row, place another strip in the opposite direction and flip the strips back down. Alternatively lift every other row, place another strip in the opposite direction and flip strips back down again until the lattice is complete. Try to keep the lattice pieces close together to cover most of the filling, this will help trap in steam and make a tender filling that doesn't dry out.
  7. To create cable knit roping, loosely twist 2 strips of similar width together to create a cable knit effect. Try to keep the strips flat to create an even cable that will look like an Irish Aran sweater. For my Garden Trellis design I mixed in cable knit ropes, a row of leaves and a row of flowers with the wavy flat strips. 
  8. Using a sharp paring knife, trim the excess lattice work. Gently lift the ends of the lattice work and brush a light coating of egg wash to glue down the strips to the pie shell. Brush the top edge of the crust with egg wash. Place leaves on a 45° angle, press down lightly and alternatively place leaves in opposite directions to create a crown crust.
  9. Brush a light coating of egg wash evenly all over the pie. Place pie dish on a sheet pan and bake on the center rack until golden brown, about 40 minutes. If necessary, rotate the pie for even baking and cover with foil if the top is browning too much. For best results, let pie cool for 4 to 6 hours before serving. Or bake the day before.

Troubleshooting Tips:

If the lattice strips or cable knit ropes are breaking, I'd suggest checking your dough.

Is it too warm? Chill in the fridge or freezer for a bit.

Does it have big chunks of butter? While making the dough, if the butter pieces are too big, they will create weak spots between the pastry dough. Butter should be evenly distributed and probably smaller than you think. I find using a food processor creates the most consistency.

Are your lattice strips too thin? Find your sweet spot by rolling between 1/8-inch to 1/4-inch. I change the thickness depending on the style and texture desired. 

Too frustrated with the lattice design? Place leaves and flowers over any mistakes or to fill in gaps. Or skip the lattice and cut out all the pastry with pie cutters and scatter them all over the filling. Crimp the edges in a simple manner. 


Sources:

Vintage French Rolling Pin by Polders Old World Market

Photography Surface: White Plaster by Erickson Surfaces

Fluted Pastry Wheel and Pie Cutters by Williams Sonoma

Mini Round Cocottes by Staub

Ceramic Bowl by Jono Pandolfi

Seared Salmon & Soba Noodles with Ginger Yuzu Sauce by Judy Kim

by Judy Kim


Seared Salmon & Soba Noodles with Ginger Yuzu Sauce

Yield: 4 servings

Let's be honest, this dish is all about the sauce. Double it, triple it. I know you're going to want to put it on everything!

INGREDIENTS

4 salmon pieces, about 2 pounds

Kosher salt

Freshly ground black pepper

2 garlic cloves, smashed

1-inch piece of unpeeled organic ginger, thinly sliced against the grain

4 tablespoons grapeseed oil

1/4 cup soy sauce

1 teaspoon Sriracha

1/3 cup low-sodium chicken stock

2 tablespoons mirin

1 tablespoon yuzu juice

1 tablespoon sugar

1 scallion, thinly sliced on diagonal

Black sesame seeds

DIRECTIONS

  1. Rinse and dry salmon thoroughly. Place salmon on sheet pan and season with salt and black pepper, set aside. 
  2. In the bowl of a mini food processor, add garlic and ginger. Pulse until finely minced. Note: There is a lot of flavor in the skin of ginger, so try to buy organic and just give it a quick wash.
  3. Warm a large saucepan over med heat and add 2 tablespoons grapeseed oil. Sauté garlic and ginger until softened, about 3 minutes. Stir in soy sauce, Sriracha, chicken stock, mirin, yuzu juice and sugar. Bring to a boil and simmer on medium-low until slightly reduced, about 7 to 8 minutes.
  4. Meanwhile, cook soba noodles according to package instructions. Drain and set aside.
  5. In a large skillet over medium-high heat add 2 tablespoons grapeseed oil. When oil is hot but not smoking, place salmon skin side up. Sear on each side until crisp, about 4 to 5 minutes on each side. Flip salmon only once.
  6. Serve salmon skin side up over bed of soba noodles. Spoon sauce over salmon and noodles. Garnish with scallions and black sesame seeds. Serve remaining sauce on the side if desired.

Confetti Christmas Shortbread Cookies by Judy Kim

by Judy Kim


Confetti Christmas Shortbread Cookies

Yield: Approximately 50 (2 1/2-inch) cookies

Happy Holidays! This is a tender sweet and salty shortbread cookie that has incredible texture. The toasted walnut and almond topping combined with sparkling sugar adds just the right amount of crunch and glitz. Wishing you a wonderful Holiday Season. But don't limit these cookies to the month of December, try different shapes to enjoy them any time of the year.


INGREDIENTS

1/2 pound (2 sticks) unsalted butter, at room temperature

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1 teaspoon flaky sea salt, plus extra for sprinkling, such as Jacobsen Salt Co.

1 egg, room temperature

2 1/2 cups all-purpose flour, extra for rolling

1/4 cup roughly chopped walnuts

1/4 cup roughly chopped almonds

Assorted sparkling sugar, I used pink and white

Your favorite holiday cookie cutter

DIRECTIONS

  1. In the bowl of a stand mixer fitted with a paddle attachment add butter and beat on high until pale in color, about 30 seconds. Add brown sugar, granulated sugar and sea salt. Start on low and increase speed to high; beat until light and fluffy. Add egg and mix until incorporated. Scrape down sides with a rubber spatula and don't miss the very bottom.
  2. With the mixer on low, add flour in 3 increments; scraping in between in addition. Careful not to overmix or you'll get a tough dough. Cookie mixture will be a bit crumbly. Divide cookie dough in half and wrap each half with plastic wrap and shape into a flat disk. I even like to roll the dough in the plastic to make it even, which will make it easier to roll later. Let dough rest in fridge for 5 to 10 minutes.
  3. Meanwhile, preheat oven to 350°F. Prepare 2 rimmed sheet pans with parchment paper. 
  4. In a dry large sized skillet on medium-low heat, toast walnuts and almonds until fragrant. Shake pan to prevent nuts from burning. Transfer to a plate until cool to the touch. Place nuts in a plastic bag and gently crush nuts with a rolling pin into small pieces. To protect your counter, place the bag on a folded kitchen towel. Transfer to a bowl.
  5. Lightly flour your counter and rolling pin. Roll cookie dough into 1/4-inch thickness. Using a bench scraper loosen and lift the dough; lightly flour the counter again. This will make it easier to remove the cookies after cutting them out. 
  6. While dipping your cookie cutter in flour, cut out cookies placing them as close together as possible. Dip the cutters in flour as needed. Gather leftover scraps and re-roll to cut out remaining dough. Transfer cookies to sheet pans; top with crushed nuts and sprinkle your color choice of sparkling sugar. Bake for 8 to 10 minutes. Immediately sprinkle with flaky sea salt and transfer to a cooling rack.

NOTES:

You can make this dough in advance and keep in the fridge. Bring dough to room temperature before baking for best results.

Since the dough is crumbly and soft, I suggest to use a simple cookie cutter shape without too many tiny details as the dough may get stuck. I used a Christmas Tree shape, but you can use a cutter for any year round holiday. Originally I tried an oversized detailed tree shape and the size made it difficult to transfer without falling apart. 

When decorating the cookies, I used white sparkling sugar at the top and mixed the pink and white sugar over the nuts to help create texture and sparkle. 

Slow Cooker Short Rib Stew by Judy Kim

DELISH

Read More

Sea Salt Chocolate Chocolate Chip Cookies by Judy Kim

by Judy Kim

Sea Salt Chocolate Chocolate Chip Cookies

Yield: Approximately 25 large (4-inch) cookies

The ultimate chocolate chocolate chip cookie. Thin, crispy yet chewy and completely addicting. 

These cookies were made for Natalie Mortimer and Holly Erickson, The Modern Proper's  #calmandbrightcookienight.  Check out their Coconut Thumbprint Cookie and the full roster of other amazing bakers that participated.


INGREDIENTS

Coconut oil spray

1/2 pound (2 sticks) unsalted butter, at room temperature

1 1/2 cups packed light brown sugar

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs, room temperature

1 cup all-purpose flour

½ cup unsweetened cocoa powder, such as Guittard

1 teaspoon baking soda

1 teaspoon flaky sea salt, plus extra for sprinkling, such as Jacobsen

1 cup semi-sweet chocolate chips, such as Guittard Akoma semi-sweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350°F. Prepare 2, preferably 3 half sheet pans with a light coating of coconut oil, or your favorite cooking spray. Do not use parchment paper or the cookies won't spread properly.
  2. Add butter, brown and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Start on low, increase speed to high and beat until light in color and creamy, about 3 to 4 minutes. Scrape down sides with a rubber spatula as needed. Add vanilla and eggs, one at a time until combined.
  3. In a large bowl whisk together flour, cocoa powder, baking soda and sea salt. Add flour mixture in 4 increments and mix on low; scrape the bowl as needed. Do not over mix. Fold in chocolate chips and mix on low speed just until combined.
  4. Using a small cookie scoop or spoon about 2 tablespoons of dough on to a greased cookie sheet 2-inches apart. Do not use parchment as the cookies will not spread evenly. Place maximum of 6 cookies per half sheet pan, but I prefer 5 to avoid the cookies from crowding each other. Bake for 8 to 9 minutes. Timing is important for this cookie. Watch the first batch carefully to determine the right timing and see if your oven requires you to rotate the pan. Center should be slightly undercooked and outer edges should spread into rings. This ensures a chewy yet crunchy cookie.
  5. Remove sheet pan from oven and sprinkle immediately with sea salt. Cool cookies just barely enough to handle and transfer to a cooling rack using a large flat silicone spatula (the thinner the better). You may need to wiggle the spatula to remove the cookies. If they are difficult to remove because they cooled down too much, try warming sheet pan in oven just until they loosen. Repeat steps for additional batches, but cool sheet pans before adding cookie dough.

NOTES:

Cookie dough can be made in advance. Keep in the fridge or freezer in individual sized cookie dough balls. Bring dough to room temperature before baking for best results. 

If you don't have a silicone spatula, try spraying your spatula with oil to make it easier to handle the cookies.

*recipe updated Sept 2017

 

 

Salted Caramel Pear Pie by Judy Kim

by Judy Kim


Salted Caramel Pear Pie

Yield: 1 (9-inch) pie

Happy Pi Day 2016. A Springtime Garden Wreath pie design to celebrate the occasion. I like to make my pies with a fancy crust, but it's absolutely not required to enjoy this delicious pie. I’m all about the pie itself, so never let beauty overshadow taste. But hopefully you can enjoy them both. Let the pie eating begin.

See my pie demo below.

INGREDIENTS

1 cup sugar, divided

1/2 cup unsalted butter (preferably European butter)

1/2 cup heavy cream, extra for egg wash

1/2 teaspoon almond extract

Flaky sea salt

1 double crust, Buttermilk Pie Crust

All-purpose flour, for rollling dough

4 Anjou Pears - peeled, cored and thinly sliced on mandoline

1 tablespoon lemon zest

1 lemon, juiced

3 tablespoons tapioca flour (or cornstarch)

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

2 tablespoons unsalted butter, cut into 1/4-inch cubes and frozen

1 egg

DIRECTIONS

  1. To make the salted almond caramel, heat a large sauce pan over medium heat. Combine 1/4 cup water and 3/4 cup sugar, swirl the pan to help it dissolve and melt. Add 1/2 cup butter cut into slices, bring to a boil and simmer until golden brown, about 10 minutes. At this stage, stir occasionally using a wooden spoon. Watch the mixture carefully as it can burn. Turn off heat and add heavy cream carefully as it will bubble intensely. While continuing to stir, add almond extract (for stronger add 1 teaspoon almond extract instead) and 1 teaspoon sea salt. Set aside to cool.
  2. Let the Buttermilk Pie Crust come to room temperature, about 5 minutes before rolling out. On a lightly floured surface, roll out round disk to 1/8-inch thickness and larger than the circumference of your pie dish. Gently fold into quarters and transfer to pie dish. Trim excess with scissors or a knife along the rim and place pie dish in the fridge. Note: Be careful not to stretch the dough or it will shrink. 
  3. Leftover dough can be used for decorative cut outs in the shape of leaves and flowers. Dip pie cutters or cookie cutters in flour and cut out shapes. Lay them evenly on a quarter sheet pan and layer between parchment paper. Place in the freezer. 
  4. Roll out remaining pie dough (preferably rectangular shaped in advance) to 1/8-inch thickness. Use a ruler to cut long strips for the lattice work. To re-create my design, you will need a mix of braids and narrow or wide strips. Work quickly to prevent the dough from getting warm and avoid breakage during assembly. As needed, place dough in fridge to firm up during the process. Again, leftover dough can be used for cut outs; transfer to the freezer with others, repeating the same process. Place lattice strips and braids in the fridge until you are ready for final assembly; avoid the freezer as it will be too stiff to handle later.
  5. In a large mixing bowl, fold in pears, 1 tablespoon lemon zest (sometimes I zest the entire lemon for extra flavor), juice of 1 lemon, remaining 1/4 cup sugar, tapioca flour, cinnamon, vanilla extract and 1/2 teaspoon sea salt. In a small bowl beat 1 egg with 1 tablespoon heavy cream. Set aside.
  6. For the final assembly, alternate layers of room temperature salted caramel and pears in the pie shell starting with 1/4 cup caramel. If caramel is too thick to handle, warm on low heat, just enough to loosen but not too hot that it will melt the pastry. Layer half of the pear mixture evenly, top with 1/4 cup caramel, layer remaining pears and drizzle about 1/8 cup caramel. Scatter frozen butter cubes evenly all over the top layer. NOTE: There will be some leftover caramel, keep in fridge for up to a week or drizzle warm caramel over each slice when serving.
  7. Preheat oven to 375°F. Apply a very thin layer of egg wash around the rim of the pie using a pastry brush, it will act as glue. Begin lattice work by lightly arranging each element to create your design. When you're satisfied, trim the edges. Begin to lift each piece alternatively to create the lattice and press down lightly along the rim to seal edges. For a traditional lattice layout, create 90° angles, but for an argyle arrangement try 45° angles. 
  8. To complete the design, add a leaf and floral wreath border. I prefer to use two different leaf shapes, but one is fine. Brush the back of the leaves with egg wash to secure and place in a random pattern or alternate directions. Use a variety of flower shapes and nestle them into the leaves trying not to cover up too much of the lattice work. For visual interest stack different sized flowers on top of each other. Place pie in fridge or freezer to chill pastry, about 15  or 20 minutes.
  9. Just before baking, gently brush the pastry with a thin even layer of egg wash all over, avoid pooling. Place pie on a rimmed sheet pan and loosely cover with foil. Bake on the middle rack for 15 minutes and remove foil. Finish baking until golden brown and filling is bubbling, about 60 minutes. Watch the pie carefully, rotate if necessary. Test doneness using a sharp knife, pears should be tender. Let pie cool completely before serving, minimum of 4 hours.

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Meyer Lemon Yogurt Parfait by Judy Kim

by Judy Kim


MEYER LEMON YOGURT PARFAIT

Yield: 2 servings

This lemony parfait is worthy of breakfast with crumbled granola or try it for dessert with broken cookies for crunch.

INGREDIENTS

2 cups plain greek yogurt

1 meyer lemon

1 mango, chopped into 1/4-inch dice

1/4 cup of your favorite granola

Mint sprigs for garnish

Flaky sea salt

DIRECTIONS

  1. Zest the meyer lemon with a microplane grater; set aside. Using a sharp paring knife, cut off the top and bottom of the lemon until you barely see the flesh. Remove the citrus peel on all sides carefully removing all traces of the white pith. Working over a small mixing bowl, cut in between each membrane to remove each citrus section. Squeeze the remaining membrane and squeeze the lemon juice into the bowl.

  2. In a small mixing bowl combine yogurt, 1 tablespoon lemon juice and 1 tablespoon lemon zest. Stir together until well blended.

  3. In 2 small bowls, layer lemon yogurt, mango, granola, meyer lemon segments and repeat.

  4. Garnish with mint and remaining lemon zest. Sprinkle a pinch of flaky sea salt.

Chocolate Nut Butter Cups (Peanut Butter Cups & Pecan Butter Cups) by Judy Kim

by Judy Kim


Chocolate Nut Butter Cups

Yield: 20-24 pieces

INGREDIENTS

10 ounce bag of Ghirardelli bittersweet chocolate chips, 60% cacao

11.5 ounce bag of Ghirardelli milk chocolate chips

Variation 1: peanut butter cups:

1 cup smooth peanut butter

3 tablespoons unsalted butter, room temperature

3/4 cup confectioners sugar, sifted

1/4 teaspoon salt

Variation 2: pecan butter cups:

1 cup toasted pecans, plus additional pecans for garnish

DIRECTIONS

For Classic Chocolate Peanut Butter Cups:

  1. In a medium bowl, combine peanut butter, butter, sugar and salt. Mix with a hand held mixer and beat on medium low speed until well blended. Transfer nut mixture into a pastry bag or into a plastic ziplock bag with 1/4-inch of the corner cut off to mimic a pastry bag. Set bag aside.
  2. Line two standard 12 cup muffin tins with paper liners. Set up a double boiler to melt the chocolate. Since this recipe calls for 2 different types of chocolate, you need 2 Pyrex or metal bowls that will fit over a medium sauce pan filled with simmering water. If you want to simplify the recipe, just combine both chocolate types into one bowl or select one type of chocolate.
  3. First melt the dark chocolate for the bottom layer. The milk chocolate will the top layer with a drizzle of dark chocolate, so reserve a little bit of dark chocolate. Spoon about 1 tablespoon of dark chocolate into each muffin cup. After you add the dark chocolate, swirl the pan to even out the chocolate. Transfer to freezer until it's set, 10-15 minutes.
  4. Meanwhile, place the second bowl over double boiler to melt milk chocolate. Check to ensure there is still water in the sauce pan. 
  5. Remove the muffin tins from the freezer and pipe approximately 1 tablespoon of peanut butter evenly over the cold dark chocolate. Spoon 1 tablespoon of milk chocolate over the peanut butter. Smooth out the chocolate with a spoon. Transfer muffin tin back to the freezer for about 10-15 minutes. 
  6. Return bowl of remaining dark chocolate back to the double boiler. Before drizzling chocolate, place muffin tins over parchment paper or paper towels for easy clean up. Using a fork, drizzle dark chocolate over the top of the milk chocolate layer. Return to freezer for 5 minutes.
  7. The total quantity will vary depending on the amount of chocolate you choose for each layer. 

For Chocolate Pecan Butter Cups:

  1. In place of peanut butter, replace it with homemade pecan butter. Place pecans into a small food processor (you can use a blender, but I find a food processor to be faster) and start with short pulses. Then blend about 1 minute till smooth. 
  2. Add butter, sugar and salt and blend until combined. 
  3. Replace pecan butter in place of peanut butter and follow same directions.
  4. Option: Instead of drizzing chocolate on top of final layer, place one whole pecan on top of milk chocolate before it sets, then transfer to the freezer.

•• Chocolate nut butter cups can be kept in the freezer.

Peppermint Bark Skillet Cookie by Judy Kim

by Judy Kim


Peppermint Bark Skillet Cookie

Yield: 8 servings

INGREDIENTS

1/2 cup unsalted butter (1 stick), room temperature

1/2 cup sugar

1/2 cup packed dark brown sugar

1 teaspoon pure vanilla extract

1 large egg, room temperature

1 cup all-purpose flour, sifted

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped Williams Sonoma Peppermint Bark

1/2 cup chopped walnuts

DIRECTIONS

  1. Preheat oven to 350°F. Butter 12" cast iron pan with 1 tablespoon butter.
  2. Cream balance of butter and sugars with a hand held mixer or stand mixer fitted with paddle attachment 1-2 minutes. Add in vanilla and egg till mixed. In medium bowl, sift together flour and baking soda, then add salt.  
  3. With mixer on low, gradually add flour mixture to wet ingredients and blend till just incorporated. Scrape down side of bowl with a rubber spatula. Do not overmix. Fold in peppermint bark and walnuts, mix by hand.
  4. Transfer cookie dough to prepared cast iron pan. Smooth top with spatula.
  5. Bake until golden brown and center is still slightly undone, 18-20 minutes. If you prefer a crisper cookie, add 2-3 minutes. Transfer to cooling rack. 

Serving suggestion: If you want an extra layer of chocolate, drizzle chocolate on top of cookie. Heat 1/4 cup of bittersweet chocolate chips in a double boiler. Place cast iron pan on parchment or paper towels for easy clean up. Using a fork, quickly wave over cookie back and forth to create a fine drizzle. •• Cookie dough can be prepared in advance, wrapped in plastic and kept in the fridge for 2-3 days.

Gougères by Judy Kim

by Judy Kim


GOUGERES

Yields: Approximately 36 puffs

INGREDIENTS

GOUGERES:

1 cup all-purpose flour

4 tablespoons dry mustard

¾ cup whole milk, separated

1 stick (4 ounces) unsalted butter

½ teaspoon kosher salt 

4 large eggs, at room temperature

 ½ cup freshly grated parmesan

¾ cup freshly grated Gruyère, separated

FILLING:

1 package (8 ounces) cream cheese

1 cup crème fraîche

¼ cup finely chopped chives

DIRECTIONS

  1. Preheat oven to 400°F. Line 2 rimmed sheet pans with parchment paper.
  2. In a small bowl combine flour and dry mustard; set aside.
  3. In a medium sauce pan over high heat add 1/2 cup milk, butter, ¼ cup water and salt; bring to a boil. Add the flour mixture all at once and reduce heat to medium low. Using a wooden spoon, stir vigorously until the mixture forms a thick ball of dough and coats the sides of the pan, about 2-3 minutes. The dough should be smooth. Remove from heat and cool slightly. Beat in eggs one at a time until completely incorporated. Add Parmesan and 1/2 cup Gruyère; stir until well mixed.
  4. Using a small ice cream scooper or 1 tablespoon measure, drop dough on parchment lined sheet pans. Space evenly about 1-inch apart. Lightly brush dough with remaining milk and top with remaining Gruyère. Bake on middle rack until puffed and golden brown, about 20 minutes. Rotate halfway through. Cool completely on wire racks.
  5. Meanwhile, mix filling ingredients together in a small bowl. Spoon filling into a pastry bag fitted with a large star tip, such as a Wilton 1M tip. Just before serving cut off top quarter of each puff, pipe cream cheese filling and replace top.

Note: Gougères can be frozen after completely cooled, up to 2 months. Reheat in the oven before serving.