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Truffle Cream filling for gougeres

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I'm trying to make truffle cream as filling for my gougeres. Any recommendation for the recipe for such consistency? Please help! Thank you!

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  1. 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.