Fontina Cheese Gougeres | Federico Zanasi

Ingredients for 20 Pieces

For the Gougeres

• 50 ml milk
• 50 ml water
• 2g salt
• 2g sugar
• 40g goat butter
• 60g flour
• 2 eggs
• 25g grated alpine Fontina cheese
• 1g paprika
• Black pepper to taste

For the Porcini Mushroom Ganache

• 300 ml cream
• 28g invert sugar
• 125g 67% dark chocolate
• 30g dried porcini mushrooms

Foie Gras Filling

• 250g duck foie gras
• 20g chestnut paste
• 30g pistachio paste
• 35g hazelnut praline
• 12g black truffle
• 20g pumpkin seed oil
• 100g porcini cream
• 1 sheet of 3g fish gelatin

Method

For the Gougeres

Boil the milk, water, salt, sugar, and butter in a pot. Add the previously sifted flour all at once and start mixing the dough.
Put it back on the heat, continue stirring until the mixture detaches from the sides and is well dried. Add the grated Fontina cheese, paprika, and a grinding of pepper.
Transfer the mixture to a mixer and add the eggs one at a time until it has a nice, shiny, and sufficiently soft consistency.
Place the dough in a piping bag and form walnut-sized balls on a baking sheet.
Bake for about 14 minutes at 190°C (374 °F).

For the Porcini Mushroom Ganache

Infuse the cream and dried porcini mushrooms in the refrigerator for 12 hours. A cold infusion is important for a better flavor.
The next day, filter the scented cream, add the invert sugar in a pot, bring to a boil, and pour it over the chopped chocolate in stages.

For Foie Gras Filling

Cook the foie gras in a pan with a little oil until well colored.
Let it rest and blend it in a mixer, add the pistachio, chestnut paste, praline, truffle, and pumpkin seed oil. Sieve everything until you have a smooth mixture.
Boil a part of the cream and dissolve the previously hydrated gelatin.
Emulsify the foie gras mixture with the boiled cream and the remaining cream, let it set in the refrigerator.
Serve the stuffed gougeres with the foie gras filling, glazing them with the porcini mushroom ganache and a few grains of Maldon salt. Best prepared an hour in advance.

The cover photograph is by Bob Noto.