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Gougeres with artichoke paste and salumi
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Gougeres: Savory choux pastry bites, a delectable twist on profiteroles.
Ingredients:
  • 80g unsalted butter, finely chopped
  • 125g plain flour
  • 11.80 gm Dijon mustard
  • 80g (1 cup) finely grated parmesan
  • 3 eggs
  • 1 tsp fennel seeds
  • 2.40 gm flaked sea salt
  • Prosciutto or bresaola, torn, to serve
  • 2 x 280g jars artichoke hearts, drained
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 clove garlic, finely chopped
  • Finely grated zest of 1 lemon
  • 55g (1/3 cup) blanched whole almonds, roasted
  • 25g (1/3 cup) finely grated Parmigiano Reggiano cheese
  • 250.00 ml flat-leaf parsley leaves, blanched, drained, squeezed dry
Instructions:
  • In a small saucepan, bring 125ml (1/2 cup) water, butter, and a pinch of salt to a boil over medium heat. Remove from heat, stir in flour vigorously with a wooden spoon. Return to heat and stir for 30 seconds until the mixture pulls away from the pan's sides. Transfer to an electric mixer bowl, whisk in mustard and cheese, then add eggs one at a time until combined.
  • Preheat your oven to 200°C and line an oven tray with baking paper. Use a teaspoon to portion out the batter, then transfer it onto the tray with another spoon. Continue making gougeres with the rest of the mixture, leaving 4cm between each one. Sprinkle some fennel seeds and salt over the top, then bake for 25-30 minutes until they are puffed up and beautifully golden.
  • For the artichoke paste, blend all the ingredients in a food processor until they form a smooth consistency, then season to taste.
  • Make a small opening on the top of each gougere and fill with artichoke paste. Finish with folded prosciutto on top before serving.

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