Cheese and Jalapeño Gougere Poppers
These are soooo good. Serve them piping hot with your favourite drinks to your favourite people. A more elegant cheesy jalapeño popper!
Gougeres are a savoury, usually cheesy, choux pastry puff.
We are ready to do a couple of Cheese High Tea events and these are on the menu, so lucky Insiders get the recipe too. If you have been out and about lately, you will probably have come across Jalapeño Poppers on a menu or two. This is the more elegant, easier to eat version and we are loving them. They were gone almost instantly and requests have been made for more. We did test this recipe more than once as it happens, and this is the best version yet. (Always the best version is what shows up on here of course!)
We know you will love them. They are fantastic as an accompaniment to drinks to really get your party started. Don't wait. Chill the champers and get these happening.
Serving Suggestions
Serve warm with whipped herb butter or blue cheese butter.
Pair with cream cheese whipped with lime zest and fresh chives.
Fill with smoked salmon, crème fraîche and dill for an elegant canapé.
Split and fill with sliced ham, prosciutto or roast beef and mustard mayonnaise.
Serve alongside a hearty bowl of tomato soup or roasted capsicum soup.
Add to a cheese board with cured meats, olives, pickles and fresh fruit.
Pair with chilli jam, tomato relish or onion marmalade for a sweet-spicy contrast.
Serve with avocado, crispy bacon and a poached egg for a brunch-worthy meal.
Fill with pulled pork or slow-cooked brisket for a delicious party bite.
Offer alongside a fresh green salad with a tangy vinaigrette for a light lunch.
Serve with grilled prawns or barbecued chicken and a squeeze of fresh lime.
Pair with Mexican-inspired dishes such as chilli con carne, tacos or enchiladas instead of bread rolls.
Enjoy fresh from the oven with an ice-cold beer, sparkling wine or a classic margarita.
Sprinkle with extra grated cheddar, sliced jalapeños and fresh coriander just before serving for an extra flavour hit.
These gougères are best enjoyed warm from the oven while they're crisp on the outside and deliciously light and cheesy in the centre. Leftovers can be reheated in a hot oven for 5–8 minutes to restore their crispness.
Need
- 50 Grams parmesan cheese cubed plus some more
- 50 Grams Swiss cheese, cubed
- 50 Grams pickled sliced jalapeños
- 120 Grams whole milk BUY
- 120 Grams water
- 120 Grams butter cubed BUY
- 1/2 Teaspoon raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
- 140 Grams bakers or strong flour BUY
- 180 Grams eggs
Do
- 1
Preheat oven to 200°C. Line 2 oven trays with baking paper.
- 2
Place cheeses and jalapeños into the Thermomix bowl and chop 8 sec/speed 10. Set aside.
- 3
Place milk, water, butter, sugar and salt into the Thermomix bowl and cook 10 min/100°C/speed 2.
- 4
Add flour and mix 30 sec/speed 4. Allow mixture to cool for 30 minutes in the Thermomix bowl.
- 5
Once cool, add eggs to the mix, one at a time onto rotating blades 30-40 sec/speed 4.
- 6
Add cheese and jalapeño mix and combine 10 sec/speed 4.
- 7
Spoon or pipe mixture onto prepared trays. Grate a little extra parmesan on top.
- 8
Bake for 20 minutes. Then turn oven off and leave door ajar until cooled.
- 9
Try not to eat them too hot, though it is tempting. Best served warm. They would also be excellent if filled with a savoury dip of some sort, though less is more.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
