Gougères a l’Emmental au Mousse de Canard et pate de Truffe

20150517 gourmet paella 031 (400x286)Entertaining with a professional chef in the house takes on a whole different meaning – my daughter comes up with the most amazing ideas and combinations of flavours. For our lunch guests on Sunday I wished to serve a light, bite sized munchie to accompany our cocktails. My Cheflette came up with the idea of a bite sized, savoury choux pastries made with Emmental (called Gougères in French) These are quite easy to make and the pastry can be prepared in advance to save time on the day. The stuffing is a mixture of creamy duck liver mousse blended with some truffle paste which gives a divine flavour. You can either fill the Gougères using a piping bag or just slice them across the middle and spoon the filling in. We served them with a Cocktail made by Nick Wilkins, a “French 75” which refers to a famous old French cannon which had quite a kick when fired, similar to the effect of drinking this cocktail which combines gin, sparkling wine, lemon juice and syrup.

Ingredients for approximately 12 little Gougeres:

Choux pastry

  • 60g coarsely grated Emmental from the French Market
  • 1/3 cup of water
  • 40g Butter
  • 50g flour
  • 2 large eggs
  • 1 tablespoon of chopped chives
  • 1 teaspoon ground black pepper


  • 120g naturally fed French duck liver mousse from the French Market
  • ½ teaspoon black truffle paste from the French Market

Serve with a Cocktail French 75



  1. Melt butter and water in a heavy based saucepan over a medium heat
  2. Remove from heat and add all the flour together
  3. Beast together with a wooden spoon until combined
  4. Cook gently over medium heat for about 3 minutes stirring constantly
  5. Spoon out into a kitchen mixer
  6. Beat with a paddle attachment
  7. Add whole eggs one by one and mix until completely combined
  8. Add chives, cheese and pepper and mix in
  9. Preheat oven to 190 CDegrees
  10. Use a non stick baking sheet
  11. Spoon out walnut sized lumps of dough onto sheet leaving space between each one
  12. Bake for 12 – 15 minutes until triple in size and golden colour
  13. Allow to cool
  14. Mix together mousse and truffle
  15. Just before serving fill the pastries with teaspoonful of mousse mixture.
  16. Using either a piping bag through the bottom of the pastry or slicing pastry almost in half and placing filling in middle

Serve as soon as possible while crisp accompanied by a fragrant cocktail such as the French 75

Bon Appétit!

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