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Gougeres with Lobster, Apple, and Vanilla Crème Fraiche
Serves 8 to 10
Gougeres
1 cup water
1 teaspoons salt
4 ounces unsalted butter, diced
1 cup all purpose flour
4 large eggs
1/2 cup gruyere cheese, grated
Lobster Apple Mixture
2 tablespoons crème fraiche
2 tablespoons mayonnaise
½ vanilla bean, split
8 ounces lobster tail, cooked and diced
3 tablespoons granny smith apple, minced
1 tablespoon celery, minced
1 tablespoon shallots, minced
1 tablespoon fresh tarragon, finely chopped
½ teaspoon salt
½ teaspoon white pepper
Gougeres
In a heavy bottom saucepan, bring water, salt and butter to a strong boil. Stir in flour with a wooden spoon. Continue stirring until dough pulls away from the sides of the pan. Remove from heat and transfer to an electric mixer. Beat on medium speed with a paddle for 2-3 minutes to cool mixture slightly. With machine running, add eggs one at a time, waiting for each egg to be incorporated before adding the next. Add cheese and place in a pastry bag with a round number 6 tip. Pipe into small mounds, about 2 inches apart, on sheet trays lined with parchment paper and bake in a preheated 400º oven for 20-25 minutes until golden brown.
Lobster Apple Mixture
In a mixing bowl add the crème fraiche and mayonnaise. Split the vanilla bean and scrap out the inside with a pairing knife into the mixing bowl. Whisk into the crème fraicheand mayonnaise. Add the lobster, apple, celery, shallots, tarragon salt and pepper. Mix well.
To serve slice Gougere in half but not all the way, leave a hinge. Place a generous spoonful of the lobster apple mixture in the middle as filling. Close, place on a platter to serve. Repeat with all the gougeres. You will have extra gougeres to snack on.
Pair with chardonnay
