Light, one-bite appetizers that can be served warm or at room temperature and are easy for guests to eat are ideal when entertaining. These savory Gougère with a creamy cheese and artichoke filling come together quickly and cook to perfection in Convection. They can be baked in advance and quickly reheated before serving, and extras can be frozen and reheated as needed.

The pastry, known as Choux pastry, is very versatile and a great recipe to have in your repertoire. Choux pastry can be used for savory appetizers or, with some added sugar, for desserts such as cream puffs and eclairs. 

For best results when baking multiple trays at once in Convection, use the same type of pan on each rack. The tray can be lined with parchment or a silicone liner, but be sure to never place a liner on the floor of your oven.

INGREDIENTS

For the Choux Pastry

½ cup water

½ cup milk

1 stick of unsalted butter, cut into chunks

1 cup unbleached all-purpose flour

Pinch of kosher salt

4 large, room-temperature eggs

For the Filling

½ cup marinated artichoke hearts drained and finely chopped 

½ cup room temperature cream cheese

½ cup grated Gruyère cheese

Combine the ingredients by hand or in a mini food processor

PREPARATION

Combine the water, milk, butter, and salt in a heavy medium-sized saucepan and bring to a boil over medium-high heat. When the liquid boils, add the flour all at once and stir it in with a strong spatula or wooden spoon to form a smooth dough. Reduce the heat to low and stir until the mixture dries out and pulls away from the pan.

Scrape the dough into a bowl and set aside to cool for a minute. 

Meanwhile, heat the oven in the Convection or Convection Bake mode to 375 F/ 190 C and line two baking sheets with parchment paper.

Beat the eggs into the dough, one at a time, beating well after each addition. Fold in the filling and add a few grinds of pepper. Carefully transfer the dough to a pastry bag fitted with a ½” round tip and pipe tablespoon-sized mounds, spaced 2” apart, onto the baking sheets.

Bake for 18 - 20 minutes or until golden and slightly crisp.

Makes 24 - 28