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Mousse de Fromage (cheese mousse)

Gougères (French cheese puffs)

Recipe by Chez Georges Bistro & Bar
Light, airy and quietly irresistible, these classic French gougères are the kind of bite that sets the tone for an entire meal. Chef George Casalicchio of Chez Georges Bistro & Bar describes them as “little savory and light cheese puffs that can open any meal, much like the first buds in spring,” and it’s an apt comparison. Crisp on the outside and tender within, the puffs are enriched with nutty Gruyère, fresh herbs and a gentle whisper of black pepper. Served warm with cocktails, passed as a prelude to dinner or enjoyed straight from the tray, they feel celebratory yet wonderfully simple. This recipe yields about 40 elegant puffs.
Light, creamy and just structured enough to pipe beautifully, this classic French cheese mousse is an elegant companion to gougères or puff pastry shells. The recipe yields enough to fill about 20 small pastry cases, delivering a savory flavor that feels refined without being fussy
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Course Appetizer, Side Dish
Cuisine French

Ingredients
  

Ingredients for Choux Paste

  • 1 cup water
  • 1/2 cup unsalted butter cut into pieces
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 4 large eggs room temperature
  • 1 to 1 1/4 cups grated Gruyère
  • 1 tablespoon finely chopped chives
  • 1 teaspoon finely chopped fresh thyme
  • 1/4 to 1/2 teaspoon freshly ground black pepper

Ingredients for Mousse de Fromage (Cheese Mousse)

  • 1/2 cup fromage frais or ricotta
  • 1/2 cup cold heavy cream 30-35% fat
  • 1/2 cup Comté or Gruyère finely grated
  • 1-2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and white pepper to taste
  • Optional add-ins choose one:
  • Finely chopped chives
  • A pinch of nutmeg
  • Finely minced garlic or shallot

Instructions
 

Directions for Choux Paste

  • Heat oven to 400 degrees. Line two sheet trays with parchment paper.
  • In a saucepan, bring water, butter and salt to a full boil.
  • Remove from heat. Add flour all at once and stir vigorously.
  • Return pan to medium heat and cook for 1-2 minutes, until the dough pulls away from the sides and a light film forms on the bottom.
  • Transfer dough to a bowl and cool for 1-2 minutes.
  • Add eggs one at a time, mixing thoroughly after each addition, until smooth and glossy.
  • Fold in cheese, herbs and black pepper until evenly incorporated.
  • Pipe or scoop 1- to 1 1/2-inch mounds onto prepared trays.
  • Bake 20-25 minutes, until puffed and deep golden. Do not open the oven during baking.
  • Turn off oven, crack the door and let them rest for 5 minutes. Serve warm.

Directions for Mousse de Fromage (Cheese Mousse)

  • Whip cold cream to soft peaks. Refrigerate.
  • In a bowl, beat cream cheese and fromage frais until completely smooth and airy.
  • Mix in grated cheese, lemon juice, Dijon, salt, white pepper and any optional flavoring.
  • Gently fold in whipped cream in 2-3 additions.
  • Refrigerate at least 30 minutes to firm up before piping.
  • Transfer to a piping bag with a star or round tip, and fill just before serving.

Notes

Chef’s tips: Filling gougères with confidence
When it comes to filling gougères, a few simple techniques help home cooks achieve professional results. Chef George Casalicchio emphasizes that texture is key.
“If the mousse feels too soft, chill it longer, or add a bit more grated cheese,” he says. “If it’s too firm, fold in a tablespoon of cream or milk. Small adjustments make a big difference.”
Timing matters as well. “For warm puff pastry, let the mousse come slightly closer to room temperature before piping — better texture, better flavor.”
Once the basics are mastered, Casalicchio encourages experimentation: swap chèvre for a goat cheese mousse, use Roquefort with a touch of honey for a blue cheese variation, or add fresh herbs and lemon zest for a seasonal twist.
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