Garlic & Fine Herbs
Boursin Goes To Russia Once
Created by Antoni Porowski
Baby Blinis topped with a smear of Boursin and topped with caviar or smoked salmon.
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Level: easy
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Total Time: 15 min
Recipe
Gougères for Jude
Created by Antoni Porowski
They may be delicate, but there’s nothing dainty about the flavor. Inspired by Antoni’s favorite book, A Little Life, this recipe folds Boursin Garlic & Fine Herbs into these traditional pastries, making them doubly good.
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Featured Flavor
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Level medium
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Prep time 30 MIN
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Cook time 22 MIN
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Total time 52 MIN
Directions
YOUR TURN TO CREATE
Gougères
- Preheat the oven to 400°. Line 2 baking sheets with parchment paper.
- In a medium saucepan, combine the water, milk, butter, one box Boursin, and salt. Bring to a boil.
- Add the flour, stirring it in with a wooden spoon until a smooth dough forms. Stir over low heat until it dries out and pulls away from the pan—about two minutes.
- Scrape the dough into a bowl; let cool for one minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one.
- Add the Gruyère cheese and a pinch each of pepper and nutmeg.
- Transfer the dough to a pastry bag fitted with a 1/2-inch round tip. Pipe tablespoon-size mounds onto the baking sheets, two inches apart. Bake for 22 minutes, or until puffed and golden brown.
- Once cooled, cut in half and pipe with Boursin. Serve as small sandwiches.
Tip
Swap piping nozzles for fun designs!
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2 boxes Boursin Garlic & Fine Herbs
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1/2 cup milk
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1/2 cup water
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1/2 cup water
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Large pinch of coarse salt
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1 cup all-purpose flour
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4 large eggs
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Freshly ground pepper
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Freshly grated nutmeg
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1 cup shredded Gruyère cheese
