Gourgere With Mushrooms And Ham Recipes

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GOUGERES WITH GRUYERE MORNAY AND BEER MUSTARD



Gougeres with Gruyere Mornay and Beer Mustard image

I was lucky enough to have lived in France for more than a couple of holiday seasons. One of the bites you can find at all of the brasseries and bouchons of Paris are gougeres. The very best are slightly warm and oozing with cheese, which provide warmth in the cold months. I enjoyed walking and eating these with espresso most of all.

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h

Yield 20 to 30 servings

Number Of Ingredients 26

1 cup whole milk
1 teaspoon sea salt
1 teaspoon sugar
4 ounces unsalted butter
5 ounces all-purpose flour
5 large eggs
5 ounces grated gruyere cheese
Freshly ground black pepper
2 ounces unsalted butter
2 tablespoons minced shallot
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
35 ounces whole milk
4 ounces gruyere cheese
4 ounces Parmigiano-Reggiano
1 teaspoon Dijon mustard
8 ounces mayonnaise, such as Hellmann's
8 ounces Dijon mustard
2 tablespoons beer extract powder
2 tablespoons honey
1 tablespoon mustard powder
1 tablespoon malt vinegar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the gougeres: Preheat the oven to 400 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
  • In a medium saucepot combine the milk, sea salt, sugar and butter, and bring to a boil. Add the flour and cook until thoroughly incorporated, about 2 minutes. Transfer the mixture to the bowl of stand mixer fitted with the paddle attachment and mix until the dough is the temperature of warm tap water, about 30 seconds. Add the eggs, one at a time, until smooth. Fold in half of the gruyere and some pepper.
  • Transfer the batter to a pastry bag fitted with a 3/8-inch round pastry tip. Pipe 1-inch-wide rounds on the prepared baking sheets 2-inches apart, about 60 total. Sprinkle the top with the remaining gruyere and some black pepper.
  • Wet a fingertip and press down lightly to remove the point on each gougere. Bake for 8 minutes and rotate. Bake until the gougeres are golden brown, another 4 minutes. Cool to room temperature.
  • For the Mornay: In a medium saucepot set over low heat, melt the butter and sweat the shallots and garlic for 5 minutes. Season with salt and pepper. Add the flour and cook until it smells toasted, 2 minutes. Add the milk and bring to a boil, stirring continuously so no lumps form. Reduce the heat to a simmer and cook until the sauce reaches the desired consistency. Slowly add the gruyere and Parmigiano-Reggiano, and stir until smooth. Add the mustard and season with salt and pepper. Transfer the Mornay to a bowl and cool in the fridge or set over ice. When cool, transfer to a piping bag fitted with a small tip.
  • For the sauce: In a large bowl, combine the mayonnaise, mustard, beer extract powder, honey, mustard powder and vinegar, and whisk thoroughly to remove the lumps. Season with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Fill the gougeres with the Mornay sauce and reheat in the oven to melt the cheese, 5 minutes. Serve the hot gougeres with the beer mustard.

GOURGERE WITH MUSHROOMS AND HAM



GOURGERE WITH MUSHROOMS AND HAM image

Categories     Bread     Cheese     Brunch     Bake

Yield 6 servings

Number Of Ingredients 16

4 tablesppons butter
1 cup chopped onions
1/2 pound mushrooms, sliced
11/2 tablespoons flour
1 teasppoon salt
1/4 teaspoon pepper
1 teaspoon instant chicken broth or one cube
1 cup hot water
2 cups tomato strips, about 2 large tomatoes
2-3 cups cooked ham strips or salmon, or whatever
1 cup sifted flour
pinch of salt and pepper
1 cup water
1/2 cup butter, cut up
4 large egss
1 cup grated Cheddar cheese, 2 tablespoons for top

Steps:

  • Melt 4 tablespoons butter in a large skillet. Saute onion until soft, but not browned. Add mushrooms and continue cooking for 2 minutes longer. Add chicken broth and water: mix well. Bring to boil, stirring constantly. Simmer for 4 minutes. Remove sauce from heat. Add tomato strips and ham strips. Set aside. To make the pate a choux, heat water and butter in a large saucepan until the butter melts. Bring water to a boil, add flour, salt and pepper all at once and stir vigorously until mixture forms a ball in center of pan, about one minute. Allow mixture to cool for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. This beating is important or gougere will not puff. Stir in grated cheese. I suppose a cuisinart would make quick work of this! Butter an 11 or 12 inch ovenproof skillet or shallow baking dish. Spoon the pate a choux in a ring around the ege, leaving the center open. Pour the ham, tomato and mushroom filling into the center and sprinkle with remainint 2 tablespoons Cheddar cheese. Bake at 400 debrees for 20 minutes. Reduce oven temperature to 350 degrees and bake for 20 to 25 minutes or until the gougere is puffed and brown and the filling is bubbling. Serve at once. Note: great wtih fresh fruit and pecan rolls.

CLASSIC GOUGèRES



Classic Gougères image

These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking. Take care to serve these straight from the oven when they are still hot and a little gooey in the center. If you want to make these ahead, you can freeze them after forming them into balls, but before baking (it's easiest to freeze them directly on the baking sheet if you've got the freezer space). Then bake them while still frozen, adding a few minutes onto the baking time.

Provided by Melissa Clark

Categories     dinner, finger foods, appetizer

Time 45m

Yield 5 1/2 dozen

Number Of Ingredients 7

4 tablespoons/57 grams unsalted butter (1/2 stick)
1/2 teaspoon fine sea salt
1/8 teaspoon cayenne pepper
1 cup/136 grams bread flour
4 large eggs, at room temperature
5 ounces/142 grams shredded Gruyère
1/3 cup/50 grams grated Parmesan cheese

Steps:

  • Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
  • In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
  • Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
  • Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 30 milligrams, Sugar 0 grams, TransFat 0 grams

MUSHROOM HAM FETTUCCINE



Mushroom Ham Fettuccine image

This entree tastes rich, but at 92 cents a helping, it won't break the bank. "It's one of our favorite pasta dishes and elegant enough for company," says Renee Reyes from Owensboro, Kentucky.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1/2 pound thinly sliced fully cooked ham, cut into strips
1 cup sliced fresh mushrooms
2 garlic cloves, minced
3 tablespoons plus 1/2 cup butter, divided
1 package (12 ounces) fettuccine
1 cup grated Parmesan cheese
1 cup sour cream
1/4 teaspoon pepper

Steps:

  • In a skillet, saute the ham, mushrooms and garlic in 3 tablespoons butter. Meanwhile, cook fettuccine according to package directions; drain. Melt the remaining butter in a large saucepan. Stir in the fettuccine, Parmesan cheese, sour cream and pepper. Add the ham mixture; toss to coat.

Nutrition Facts : Calories 424 calories, Fat 26g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 618mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

CREAMY HAM & MUSHROOM PASTA BAKE



Creamy ham & mushroom pasta bake image

Use up the leftovers in your fridge with this hearty family supper dish

Provided by Good Food team

Categories     Dinner, Pasta

Time 30m

Number Of Ingredients 8

500g bag farfalle
50g butter, plus a little extra
200g small mushroom, halved
bunch spring onions, finely sliced
50g plain flour
500ml milk
140g thickly cut ham, chopped
140g mature cheddar, grated

Steps:

  • Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
  • Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
  • Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

Nutrition Facts : Calories 678 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 8 grams sugar, Protein 31 grams protein, Sodium 1.58 milligram of sodium

MUSHROOM GOUGERE



Mushroom Gougere image

Adapted from Classic Home Cooking cookbook, this is rich and delicious! French, New England, South, Mid West, Mid Atlantic

Provided by Sharon123

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons butter
4 1/2 cups sliced mixed mushrooms (shitake, white, oyster, etc.)
1/2 cup all-purpose flour
1 3/4 cups milk
1 teaspoon chopped fresh tarragon
tarragon leaf, to garnish
1 cup all-purpose flour
salt and pepper, to taste
1 1/4 cups water
4 tablespoons butter (plus extra for greasing)
4 eggs, beaten
1 cup cheddar cheese, shredded (optional)
1 cup swiss cheese, shredded (or 1/2 cup Parmesan)

Steps:

  • Make the choux pastry:.
  • Sift the flour with a pinch of salt. Put the measured water and butter into a saucepan and bring to a boil.
  • Remove from the heat and add the flour. Beat well until the mixture is smooth and glossy and leaves the side of the pan clean. Leave it to cool slightly.
  • Beat the eggs and cheese, if using, into the flour mixture until it's smooth and glossy. Make the gougere by buttering a large shallow ovenproof dish and lightly pressing the choux pastry around the edge, leaving a hole in the middle. Cover and chill while preparing the filling.
  • Melt the butter in a large saucepan, add the mushrooms, and cook gently for 3 to 4 minutes. Lift out with a slotted spoon and set aside. Add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring until the mixture thickens. Simmer for 2 to 3 minutes.
  • Return the mushrooms to the pan and add the tarragon, salt and pepper to taste. Pour into the middle of the choux ring and bake in a 425*F. oven for 35-40 minutes, until well risen and golden. Garnish with tarragon, and serve hot. Enjoy!

Nutrition Facts : Calories 620, Fat 39.9, SaturatedFat 23.4, Cholesterol 312.4, Sodium 340.4, Carbohydrate 42.8, Fiber 1.3, Sugar 0.9, Protein 22.2

GOUGERES WITH HAM



Gougeres with Ham image

All you need to make gougeres, the French version of a cheese puff, is a good choux pastry recipe, add cheese and, in this case, ham and that's it! Gougeres are generally used as an aperitif, but my children love to eat them with vegetable soup!

Provided by Aeroz

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 35m

Yield 20

Number Of Ingredients 8

1 cup water
5 tablespoons unsalted butter
1 teaspoon salt
1 cup all-purpose flour
2 tablespoons all-purpose flour
3 large eggs
½ cup grated Gruyere cheese
1 ½ thin slices deli ham, finely chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine water, butter, and salt in a saucepan and bring to a boil. As soon as the mixture boils, remove from heat and pour in 1 cup plus 2 tablespoons flour in a single motion. Mix thoroughly with a wooden spoon until well combined. Stir in eggs, 1 at a time, beating well after each addition, until a smooth, sticky paste forms. Mix Gruyere cheese and ham into the dough until well combined.
  • Drop large tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between each dollop, as gougeres will rise during baking.
  • Bake in the preheated oven until golden brown and puffed up, about 20 minutes. Transfer gougeres to a plate and allow to cool.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 5.4 g, Cholesterol 38.9 mg, Fat 4.7 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 146.4 mg, Sugar 0.1 g

LINGUINE WITH MUSHROOMS & HAM



Linguine with Mushrooms & Ham image

This is one of our favorite pasta dishes. I use honey ham from the deli and it really gives the dish good flavor. For reheating leftovers, add a little extra cream and simmer over medium low heat on stove.

Provided by SWEET-UMZ

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package linguine pasta
1 tablespoon butter
1 onion, finely chopped
3 cloves garlic, minced
1 cup sliced fresh mushrooms
1 ½ cups whipping cream
¼ pound cooked ham, julienned
1 teaspoon fresh basil leaves, chopped
freshly ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
  • In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

Nutrition Facts : Calories 626 calories, Carbohydrate 48.1 g, Cholesterol 145.8 mg, Fat 42.6 g, Fiber 2.9 g, Protein 15.6 g, SaturatedFat 24.6 g, Sodium 423.3 mg, Sugar 3.7 g

HAM STEAKS WITH GRUYERE, BACON & MUSHROOMS



Ham Steaks with Gruyere, Bacon & Mushrooms image

This meat-lover's breakfast has a big "wow" factor. It's one of my favorites because the Gruyere, bacon and fresh mushrooms in the topping are a great combination.-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1 shallot, finely chopped
2 garlic cloves, minced
1/8 teaspoon coarsely ground pepper
1 fully cooked boneless ham steak (about 1 pound), cut into 4 pieces
1 cup shredded Gruyere cheese
4 bacon strips, cooked and crumbled
1 tablespoon minced fresh parsley, optional

Steps:

  • In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 4-6 minutes or until tender. Add garlic and pepper; cook 1 minute longer. Remove from pan; keep warm. Wipe skillet clean., In same skillet, cook ham over medium heat 3 minutes. Turn; sprinkle with cheese and bacon. Cook, covered, 2-4 minutes longer or until cheese is melted and ham is heated through. Serve with mushroom mixture. If desired, sprinkle with parsley.

Nutrition Facts : Calories 352 calories, Fat 22g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 1576mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

MUSHROOM AND SHOYU GOUGERE



Mushroom and Shoyu Gougere image

cheese choux pastry, topped with mushrooms in a soy and walnut sauce Delicious alternative for vegetarians and for special occasions Can be made like a pizza to slice or in individual portions Suitable for buffet or as main course

Provided by kookie kook

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

60 g plain flour
50 g butter, cut into small pieces
1 pinch salt and pepper
2 eggs, beaten
150 ml cold water
60 g grated cheddar cheese or 60 g gruyere
1 medium onion, sliced and chopped
250 g mushrooms, sliced
1 tablespoon flour
2 tablespoons shoyu (rich soy sauce)
1 tablespoon chopped fresh parsley
1 tablespoon chopped walnuts

Steps:

  • PREHEAT OVEN TO GAS MARK 6/ 400F/ 200°C.
  • First make the choux pastry.
  • Put water and butter in a pan and stir over medium heat until butter melted. As soon as mixture comes to boil, turn off the heat.
  • Quickly and carefully tip all the flour in at once but stir with wooden spoon quickly.
  • Beat the mixture until it is a smooth paste that does ot stick to the sides of the pan.
  • Next beat in the eggs, a little by little, followed by the cheese. Beat until smooth and glossy.
  • Spoon mixture onto a lightly greased baking sheet in a circle about 8-10" across.
  • Next make the mushroom filling:.
  • Slice the onion and fry in a little oil or butter until soft. Add sliced mushrooms and flour, then the soy sauce. Add a little water if needed.Finally add nuts and parsley.
  • Mix together and use to spread on top of the choux circle.
  • Bake in the oven for about 30 minutes.

Nutrition Facts : Calories 199.4, Fat 12.7, SaturatedFat 7, Cholesterol 98.8, Sodium 436.9, Carbohydrate 14.2, Fiber 1.1, Sugar 1.6, Protein 7.7

SAUTEED MUSHROOMS WITH SMOKED HAM



Sauteed Mushrooms with Smoked Ham image

Categories     Mushroom     Side     Sauté     Lemon     Ham     Fall     Chive     Shallot     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1 ounce dried porcini mushrooms*
4 tablespoons extra-virgin olive oil
1 1/4 pounds large button mushrooms, halved
1/2 cup finely chopped shallots
1/2 cup chopped fresh chives
1/3 cup finely chopped smoked ham (such as Black Forest)
2 large garlic cloves, minced
3 tablespoons fresh lemon juice
Fresh parsley sprigs

Steps:

  • Place dried mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve mushroom soaking liquid. Chop mushrooms.
  • Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add button mushrooms. Sauté until mushrooms are brown and juices evaporate, about 12 minutes. Add porcini mushrooms; stir 1 minute. Transfer mushroom mixture to medium bowl.
  • Add remaining 2 tablespoons oil to same skillet over medium heat. Add shallots and next 3 ingredients. Sauté until shallots are tender, about 2 minutes. Add mushroom mixture and 1/2 cup mushroom soaking liquid, leaving behind any sediment. Cover and simmer until mushrooms are tender, stirring occasionally and adding more soaking liquid if mixture is dry, about 20 minutes. Add lemon juice; season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
  • Transfer mushroom mixture to serving bowl. Garnish with parsley sprigs.
  • Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

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PORCINI GOUGERES WITH MUSHROOMS & PROSCIUTTO RECIPE | D’ARTAGNAN
Preheat oven to 425 degrees F. In a small bowl, stir together flour and porcini powder. In a medium saucepan over medium-high heat, stir together water, remaining truffle butter, and a few grinds of black pepper until butter is melted and water is bubbling at the edges of the pan. Lower heat to medium and dump in the flour mixture all at once.
From dartagnan.com
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CHICKEN AND MUSHROOM PUFF PIE WITH A GOUGERE CRUST - FOODLE CLUB
Remove the chicken from the water, chop into bite-sized chunks and stir into the onion and mushroom mixture. Stir in the peas. 1 cup Frozen Peas. Allow to cool then spoon the mixture into the middle of the pastry in the pie dish. Sprinkle with a little grated cheese. 2 …
From foodleclub.com
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ASTRAY RECIPES: GOUGERE WITH LEEKS AND WILD MUSHROOMS
Add the washed and sliced mushrooms and continue to cook for a further 2-3 minutes, then add the wine and creme fraiche, increase the heat and allow to boil until the sauce has reduced by half. Reduce to a gentle heat, add the chopped herbs and seasoning, then stir gently to mix.
From astray.com
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HAM MUSHROOMS - RECIPES - PAGE 3 | COOKS.COM
1. To make filling: In ... blended. Stir in ham, celery, onion and relish. ...To serve: Remove mushroom stems and reserve for another ... filling or 20 appetizers.
From cooks.com
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GOURGERE WITH MUSHROOMS AND HAM RECIPES - YAKCOOK.COM
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine water, butter, and salt in a saucepan and bring to a boil.
From yakcook.com
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CHEESY MUSHROOM GOUGERES RECIPE - COOK.ME RECIPES
2021-04-28 Bring to a boil over medium-high heat and add the flour. Stir quickly until a dough ball forms. Remove the dough from the heat and transfer to a stand mixer. Let cool before mixing in eggs one at a time and mix until combined. Add cheese, mushroom mixture and mix until combined. Drop spoonfuls of the mixture onto baking sheets.
From cook.me
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GOURGERE WITH MUSHROOMS AND HAM - PLAIN.RECIPES
Pour the ham, tomato and mushroom filling into the center and sprinkle with remainint 2 tablespoons Cheddar cheese. Bake at 400 debrees for 20 minutes. Reduce oven temperature to 350 degrees and bake for 20 to 25 minutes or until the gougere is puffed and brown and the filling is bubbling. Serve at once. Note: great wtih fresh fruit and pecan ...
From plain.recipes
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SCALLOPED POTATOES AND HAM WITH MUSHROOM SOUP
1/2 pound cooked ham, chopped (about 1 1/2 cups) Instructions Step 1 Heat the oven to 350°F. While the oven is heating, stir the potatoes, onion, soup, water and ham in a large bowl. Season with salt and pepper. Spoon the potato mixture into a 13x9x2-inch baking dish. Step 2.
From therecipes.info
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10 BEST HAM CASSEROLE WITH CREAM OF MUSHROOM SOUP RECIPES
2022-06-11 cream of mushroom soup, ham steak, diced onion, shredded hash brown potatoes and 14 more 7 Layer Ham Casserole Food.com cream of mushroom soup, milk, ham, onion, frozen broccoli, cooked rice and 1 more
From yummly.com
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Top Asked Questions

What's the best way to cook gougeres?
All you need to make gougeres, the French version of a cheese puff, is a good choux pastry recipe, add cheese and, in this case, ham and that's it! Gougeres are generally used as an aperitif, but my children love to eat them with vegetable soup! Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
How to fill a gougere with glass?
Turn the cuff of the bag over the rim of the glass to hold it in place, and then scrape the filling into the bag. Twist the end of the bag to compact the filling, and then, holding the gougere in one hand insert the tip into its side and squeeze with steady pressure. You will be able to feel the gougere fill up, because it will get heavier.
How do you fill a gougere bag?
Twist the end of the bag to compact the filling, and then, holding the gougere in one hand insert the tip into its side and squeeze with steady pressure. You will be able to feel the gougere fill up, because it will get heavier. Squeeze slowly so you don’t end up having the filling burst out of the side.

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