Truffle Cream filling for gougeres
this is a pretty standard (sweet) pastry creme recipe:
6 Egg yolks
125 g sugar
40 g Corn flour (or ordinary flour)
1 vanilla pod split
500 ml milk
are you making a gougere pie or many gougeres, like petit choux?
i suggest you reduce the sugar by 1/3 and add a dash of salt (you can taste the creme as you stir), then infuse the mixture with a few drops of truffle oil or truffle jus if your truffles are from the bottle.
alternately, you could attempt a truffle ice cream and stuff your savory pastries with that right before serving.