French Gougéres By Chef Bobby

Ingredients Gougères 1 large egg yolk 2 tbsp heavy cream ¾ cup whole milk ¼ cup water 8 tbsp unsalted butter ¾ tsp sea salt 1½ cups all-purpose flour 4 large eggs (room temp) ⅓ cup finely shredded Parmesan cheese Whipped Goat Cheese Filling 11 oz goat cheese (room temp) 6 oz cream cheese (room temp) 1 oz glazed walnuts, finely minced 6 tbsp jalapeño, seeded and finely minced (about 2) 2 tbsp chives, finely minced 2 tsp garlic, finely minced ½ tsp sea salt ¼ cup heavy cream Instructions Gougères Heat oven to 400°F. Place rack in the upper third and line baking sheets with parchment. Whisk egg yolk and cream; set aside. In a saucepan over medium heat, combine milk, water, butter and salt. Stir until butter melts and mixture begins to bubble. Add all flour at once; stir quickly with a wooden spoon until dough forms and pulls from the pan. Transfer dough to a stand mixer with paddle. Let cool slightly, then mix in eggs one at a time on low, fully incorporating each. Scoop 1½-tbsp mounds onto baking sheets, spacing about 1½ inches apart. Smooth tops with a damp finger. Brush with egg wash and sprinkle with Parmesan. Bake 23–25 minutes until golden. Pierce each puff with a knife after baking to release steam. Whipped Goat Cheese Filling In a stand mixer, beat goat cheese and cream cheese on medium 8 minutes until smooth and fluffy. Add walnuts, jalapeño, chives, garlic and salt; mix about 4 minutes until evenly combined.