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Pate Choux or cream puff dough can be sweet or savory; in this version we add cheese and herbs to make a savory gougere


1 batch of Cream Puff dough

1 cup grated Swiss cheese

1 tablespoon minced fresh parsley

1 tablespoon fresh thyme leaves

Filling Ingredients

Two 8oz. container of Mascarpone Cheese

 6-8 garlic cloves, roasted.

Salt, Pepper

3 slices pancetta

2 cups balsamic vinegar


We will use the same recipe for the bigne cream puffs but will add with the last edition of beaten egg,

Proceed as for forming the bigne but make them a bit smaller as for an appetizer.

Gougere Cheese Filling

For the filling

Mash roasted garlic cloves, combine with cheese

Salt, pepper to taste

Saute pancetta until crispy, drain, set aside

On medium heat, reduce balsamic vinegar until syrupy - 20-30 mins, approximately, or until consistency desired - remove from heat and let cool.

Spoon 1-2 tbs cheese filling into bottom half of bigne

Top with pancetta

Add bigne top

Drizzle with Balsamic vinegar

Fills 8-10 small bigne.

This recipe is featured on show 2413 - Bigne!


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