When a reader braves new territory

December 8, 2008 I published a post on cheese mousse just in time for the holidays. I know several people have made them and I’ve heard that they gave pleasure, and that’s why I do this bloggy thing. But recently out of the blue a friend of manty years added a comment to that old post.

Here is the exchange between her and me:

“Susanne January 29th, 2010 at 14:56
I’m ever so grateful for this christmas present!
I’ve meanwhile used the mousses in various combinations, as a topping, a side dish, a snack etc.
Now I’m wondering whether I can use the gorgonzola mousse as a filling in cheese profiteroles. I’m a bit afraid that the mousse might soak the bakery. What do you think?”

“Judith in UmbriaJanuary 31st, 2010 at 09:27
I wouldn’t make them days beforehand, but I don’t see why they would be any wetter than chocolate. You can make the pastry way ahead and fill them within the last 24 hours perhaps.
Thanks for reporting back what you’ve done. I don’t get enough reports and I love them.”

“Susanne February 5th, 2010 at 16:29
Okay, I just did it and hoped it would work out. I made cheese profiteroles on the base of 1 cup of water, 5 ts of butter, 1ts salt, 2/3 of sifted Dinkel flour, 4 eggs, 1/2 cup of grated cheese (Pecorino), pepper and nutmeg. Then I baked them in tiny portions, just a mouthful each, let them cool and filled them with your Gorgonzola mousse. They were perfekt and all gone before they could even start soaking… ;)”

Is that cool or what? Now we do not have to worry about cheese shortages in the Dusseldorf area. Of course there is a post on the basics of making profiteroles , but of course Susanne didn’t need that at all.

And here is another tip for free. It’s almost impossible to make good pate choux when it is really hot out, so make them in various sizes/shapes/styles now and freeze them in zipper bags. Come July and those chilly mousses would be superb!