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Ingredients
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Gougères (goat cheese choux puffs)
Rabbit Salad Filling
Assembly & Garnish
Method
Gougères (goat cheese choux puffs)
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Fit a pastry bag with a medium round tip (or use a spoon).
- 2
Make choux paste
In a medium saucepan combine water, milk and unsalted butter with the salt. Bring to a rolling boil over medium-high heat. Remove from heat and immediately add all the flour. Stir vigorously with a wooden spoon until the mixture pulls away from the pan and forms a smooth ball, about 30 seconds to 1 minute.
- 3
Incorporate eggs
Return pan to low heat for 10–15 seconds to dry the dough slightly, stirring continuously. Transfer dough to a mixing bowl or stand mixer fitted with paddle. Beat in eggs one at a time, fully incorporating before adding the next. The dough should be smooth, glossy and hold a soft peak when lifted.
- 4
Fold in cheeses and chives
Fold in the crumbled goat cheese, grated Parmesan (if using), and 2 tablespoons snipped chives. Season with black pepper; adjust salt carefully since cheeses add salt.
- 5
Pipe and egg wash
Transfer dough to the pastry bag and pipe 1¼–1½ inch (3–4 cm) rounds spaced about 1 inch apart. Alternatively, drop rounded tablespoons onto the sheet. Whisk the remaining egg with a splash of water and brush lightly over each puff.
- 6
Bake
Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake another 15–18 minutes until gougères are puffed, golden and dry to the touch. Do not open the oven while they puff. Total baking time ~25–28 minutes.
- 7
Cool
Remove from oven and transfer to a wire rack. Let cool completely. Gougères can be prepared a few hours ahead and kept at room temperature in a loosely covered container.
Rabbit Salad Filling
- 8
Prepare rabbit
If you haven't already, shred cooked rabbit meat into bite-sized flakes, trimming any excess fat or gristle. For best flavor, use roasted or confit rabbit; warm meat slightly if very cold.
- 9
Mix dressing
In a bowl combine mayonnaise, Greek yogurt, whole grain mustard, lemon juice, and black pepper. Whisk until smooth.
- 10
Combine salad components
Add shredded rabbit, diced celery, minced shallot, chopped capers, diced cornichon, and snipped chives to the dressing. Fold gently to coat evenly without breaking the meat. Taste and adjust seasoning with salt and additional lemon if desired. Chill briefly (15–20 minutes) if time allows to meld flavors.
Assembly & Serve
- 11
Halve gougères
Using a small serrated knife, gently slice cooled gougères in half horizontally. If gougères have a lot of loose interior, press out a little crumb to make room for filling.
- 12
Assemble sandwiches
Spread a thin layer (about 1 teaspoon) of softened goat cheese on the bottom half of each gougère. Spoon about 2–3 tablespoons of rabbit salad onto each bottom half (depending on gougère size). Top with a small lettuce leaf and a few microgreens. Finish with the top half of the gougère and press gently.
- 13
Garnish and serve
Sprinkle extra snipped chives over the assembled sandwiches and serve immediately. Gougères are best the day they are baked; rabbit salad can be made ahead and kept chilled for up to 2 days.