Sunday, 3 September 2017

Cheese Filling ~ Gouge`re

Cheese Filling for Gouge`re


Gouge`res are delightful savoury "eclairs" that can be devoured either on their own when freshly baked or eaten with a filling of whatever one most enjoys. Fresh cream as in Malai, delicious churned butter; with or without home made jam, it is all delicious. 

Here is just one of many options I share with you that I made up with my favourite jalapeno and cheese bread, kernels of corn and assorted cheese. I topped it with Tomato jam and voila. 




Cheese Gouge`res filled with a jalapeno corn and cheese filling served with tomato ginger jam





Filling for 36 prebaked Gouge`res

In a food processor whizz together
6 slices lightly toasted slices of bread; jalapeno and cheese
150 gm/ 6 oz dark cheddar cheese
150 gm / 6 oz jalapeno or harbenero cheese
Scraped kernels of 1 roasted corn on the cob

Remove on a board. Divide into 36 balls and stuff into each gougere.
Reheat for 5 minutes in a hot oven of 350F/165C and serve warm.
Best served topped with a jalapeno or harbenero jam or a tomato ginger chutney.

Tips

If the bread is plain add one jalapeno pepper roughly cut.
Any cheese with harbener or jalapeno will work well for this recipe
The consistency of this filling should be soft enough to form round balls easily. 
If you do not have fresh corn, use 150gm/6 oz frozen kernels that have been blanched and drained.
Salt if needed.



For Parsi Food recipes click for my cookbook The Art of Parsi Cooking; reviving an ancient cuisine.



Photo courtesy Niloufer Mavalvala

2 comments:

  1. Thanks for the amazing recipe dear. I was actually looking for some good recipe to try out and looks like I have found one thanks to u. Will surely try it out

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