- 1 cup milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 1 1/2 cups grated Gruyere (about 6 ounces)
- Ham Mousse
Preheat the oven to 400 degrees F.
In a large, heavy bottomed sauce pan bring the milk, butter, salt and cayenne to a boil. Remove from the heat.
Add the flour all at once, and stir briskly with a wooden spoon to incorporate, about 1 minute.Return the mixture to the heat and continue stirring until the batter thickens and comes together into a ball. Turn off the heat and add the eggs 1 at a time, stirring well after the addition of each. Stir until the dough is satiny. Stir in the cheese and mix until dough is thick and cheese has mostly melted. Transfer to a pastry bag fitted with a medium plain tip.
Pipe the dough in small mounds onto the prepared sheets. Bake in the oven or Emeril's Power Air Fryer 360 until golden brown and puffed about 3 times their original size, 20 to 25 minutesin the oven or for 10 to 12 minutes in the Power Air Fryer 360 on shelf position 5. (Do NOT open the oven door for the first 10 to 15 minutes to keep them from deflating.)
Remove from the oven and let cool slightly.
With a paring knife, cut the top from each gougere, leaving either attached slightly (like a hinge), or remove. Pipe about 1 1/2 teaspoons of the mousse into the center of each gougeres and replace the tops.
Arrange the mousse-filled gougeres on a platter, garnish with cornichons and chervil and serve.
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