Tuna Salad Gougère

PREP INSTRUCTIONS

1. Combine ingredients for filling, adding enough mayonnaise to moisten mixture. Cover and chill. (At serving time, additional mayonnaise may be required if filling is dry.)
2. Bring stock, butter, mustard and seasonings to boil. Add flour all at once and stir vigorously over low heat until mixture forms a ball. Remove from heat.
3. Add eggs, one at a time, beating well after each addition until dough is smooth and glossy. Beat in cheese.
4. Spread mixture over bottom and up sides (right to edge) of greased ramekins (180 mL / 3 3/8” size). Bake at 200 C (400 F) for 20 to 25 minutes or until puffed and golden.
5. Let cool to room temperature before filling centre with tuna mixture.
6. Garnish as desired.

TIP:

• Alternatively, spread mixture over bottom and up sides (right to edge) of greased 23 cm (9-inch) pie plate. Bake as directed above.