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1
Preheat the oven to 350 degrees F.
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2
Bring the milk, butter, salt and cayenne to a boil in a small saucepan.
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3
Remove from the heat.
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4
Place the flour in a large bowl.
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5
Add the hot liquid and stir well with a heavy wooden spoon until it comes together and forms a ball.
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6
Add the eggs 1 at a time, stirring well after the addition of each.
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7
Stir until the dough is satiny.
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8
Stir in the cheese and mix until dough is thick and cheese has mostly melted.
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9
Transfer to a pastry bag fitted with a medium plain tip.
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10
Pipe the dough in small mounds onto the prepared sheets.
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11
Bake until golden brown and puffed about 3 times their original size, 20 to 25 minutes.
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12
(Do NOT open the oven door for the first 10 to 15 minutes to keep them from deflating.)
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13
Remove from the oven and let cool slightly.
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14
With a paring knife, cut the top from each gougere, leaving either attached slightly (like a hinge), or remove.
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15
Pipe about 1 1/2 teaspoons of the mousse into the center of each gougeres and replace the tops.
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16
Arrange the mousse-filled gougeres on a platter, garnish with cornichons and chervil and serve.
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17
In a food processor, combine the cream cheese, sour cream, heavy cream, lemon juice, mustard, salt, and cayenne and process until smooth.
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18
Add the ham and process until smooth.
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19
Scrape down the sides of the bowl, add the green onions and thyme and process until smooth.
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20
Adjust the seasoning, to taste.
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21
Transfer the mousse to a pastry bag fitted with a plain tip and refrigerate until ready to pipe into the gougeres.
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22
(Will keep refrigerated for 24 hours.)
