Gougères With Ham, Cheese And Prosciutto
Persons
24
Notes
You can make these an hour in advance. Remove them from the cup cake mold, place on a ban and reheat in a 350° oven for 5 minutes.
Ingredients
- 1 stick unsalted butter
- ¼ cup shallots, finely minced (Optional)
- 1 cup milk
- 1 cup all purpose flour
- 5 eggs (4 for the batter and one for an egg-wash)
- 2 cups Parmesan Cheese (blends of Parmesan and Romano or Parmesan and Swiss also work well)
- Pam cooking spray or a tablespoon of butter to grease the baking mold or sheet
- 3 slices of prosciutto cut into thin strips for topping
- 5 slices of ham cut into 24 1.5 inch squares
- 5 slices of Swiss cheese cut into 24 1.5 inch squares
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400°.
- In a medium sized pot, melt the butter.
- Add shallots and sauté under low heat until the shallots become translucent (4 minutes).
- Add milk and bring to a boil.
- Take the pot off of the heat. Add flour and stir vigorously with a wooden spoon until flour and butter are combined.
- Add four of the eggs, one at a time, stirring each with the wooden spoon until all four are incorporated.
- Add 1 cup of Parmesan cheese and salt. Fold together into the dough.
- Spray a non-stick mold or baking sheet with Pam or grease with butter
- Place dough in a plastic bag and snip off a small corner of the bag. Then deposit a table spoon of batter into each muffin cup. Use a small brush to even out the batter in the bottom of the mold
- Place a slice each of ham and cheese on top of the batter
- Add another tablespoon of batter on top.
- Using your small brush smooth out the top layer of batter
- Scramble the remaining egg in a separate bowl. Brush each section with the egg-wash.
- Sprinkle on the remaining Parmesan cheese and prosciutto as a topping.
- Place in oven and cook for 25 minutes or until the puffs are a deep golden brown.
- Remove puffs from the cupcake mold and serve.
