• Bosch corporate

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Gougeres with Mushrooms filling

Serves approximately 12-15 choux buns


  • 150ml Water
  • 50g Butter
  • ½ tsp Salt
  • 70g Plain Flour
  • 2 nos Eggs
  • 90g Grated Parmesan Cheese

Mushroom Filling:

  • 1 tbsp Butter
  • 40g White Onions, chopped
  • 1tsp Chopped Garlic
  • 125g Fresh Button Mushrooms, cut into 1cm dices
  • 100ml Whipping Cream
  • 1 tbsp MAGGI Concentrated Chicken Stock


Combine water and butter in a sauce pan. Bring to boil and stir in salt and plain flour, stirring vigorously. Allow mixture to cool slightly.
Add in the 2 eggs and parmesan cheese; stir till a glossy paste is obtained. Fill dough mixture into piping bag.
Preheat oven to 200C. On a non-stick baking pan, pipe about 2 tsp each of the choux dough onto the pan, leaving a space of 3cm in between each piece.
Bake in the preheated oven for 10mins and increase temperature to 200C. Continue to bake for another 15mins until dough is crisp and light. Allow choux puffs to cool completely.
Melt butter for filling and sauté onions and garlic till fragrant. Add mushrooms and pour in whipping cream. Season filling with MAGGI Concentrated Chicken Stock.
Fill the mushroom stuffing into each gougeres and serve.
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