Ingredients
Gougeres
1 cup milk
6 tablespoons butter
1/2 teaspoon salt
1 cup flour sifted and leveled
4 eggs
1/2 cup grated parmesan
black pepper
Filling
2 large yellow onions diced
1 tablespoon butter
1/2 pound shaved ribeye
8 oz cream cheese
4 oz cheddar
5 banana pepper rounds
1 tablespoon banana pepper juice
Directions
1
Onions and Steak
2
Melt the butter in a large frying pan over medium high heat. Add the onions and cook, stirring often and adjusting the heat as needed, until deeply brown. About 40 minutes.
3
Remove the onions from the pan and turn up the heat. Add the steak with a little oil and cook to brown on the edges, about 5 minutes. Allow the onions and steak to cool in the fridge.
4
preheat oven to 400
5
Add the milk, butter, and salt to a sauce pan and bring to a simmer. Whisk in the flour then switch to a wooden spoon and beat the dough over medium heat for 3 minutes until it is combined and a sheen coats the surface. If you have a thermometer, you are looking for an internal temp of 175f.preheat oven to 400
6
Remove from heat and continue to stir as it cools. Cool for 5 minutes or until the temp is below 145.
7
Beat in the eggs one at a time, beating until fully combined after each addition.
8
Finally stir in the cheese and some black pepper. Stir until combined. Add to a piping bag.
9
line a baking sheet with parchment and pipe about 20 small gougeres onto the sheet. Lightly oil your finger and flatten the pointy tops. Bake at 400 until puffed up, slightly browning on the bottom, and cooked through, about 20 minutes. after they are done, turn off the oven and crack the door, but leave them in the oven for 30 more minutes, otherwise the change in temp might cause them to flatten.
10
Filling and finish
11
In the food processor, add in the cream cheese and cheddar. Blend until mostly smooth, scraping the sides a few times to incorporate the cheddar.
12
Add in the cooked onions and steak, as well as the banana peppers and juice. Blend again until the steak is in very small pieces. Add this mixture to a piping bag.
13
Cut off the tops of the gougeres and pipe the filling into them. Add the tops back onto the filling. Serve at room temp.