These prosciutto-cheese gougères are easily tossed together with eggs, cured ham, aged cheese, and plenty of fresh thyme and rosemary.
- Quick Glance
- 20 M
- 45 M
- Makes 30 gougères
Crank the oven to 425°F (218°C) and position racks in the top third and bottom third positions of the oven. Line 2 baking sheets with parchment paper or nonstick baking sheets.
Bring the water, butter, and salt to a boil in a medium saucepan over medium-high heat.
Dump the flour all at once into the boiling butter mixture and, using a wooden spoon and good old elbow grease, stir until the flour clumps into a ball and pulls away from the sides of the pan. Continue stirring over medium-high heat until the dough leaves an even, dry film on the bottom of the pan, 2 to 3 minutes. (Don’t you dare skimp on this step.)
Drop the ball of dough into the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until the dough is just barely warm to the touch, about 5 minutes.
Plop in an egg, increase the speed to medium, and beat until incorporated. The dough may look hopelessly soupy and broken at first, but fear not and continue mixing until the blob turns smooth and slick. Repeat with the remaining eggs, adding them 1 at a time.
Using a spoon, stir in the Prosciutto di Parma, Grana Padano, rosemary, thyme, and pepper.
Drop rounded tablespoons of the dough, or use a 1-tablespoon cookie scoop to make plump mounds, on the prepared baking sheets, spacing them about 2 inches apart. Have a glass of cold water handy and dip the spoon in it every so often to help make the dough easier to scoop.
Bake the puffs until golden brown, 20 to 25 minutes, rotating and switching the positions of the sheets once halfway through baking.
Transfer the sheets to a wire rack to cool slightly. Then whip off your apron, pop as many puffs as can fit into your mouth, place the rest of the puffs on a platter, and offer them to your guests post haste. (You can bake these up to 2 hours in advance, then reheat them in a 350°F [176°C] oven for 5 to 7 minutes. Or freeze a batch of baked, cooled puffs for up to a month and, just before guests arrive, pop the frozen puffs into a 350°F [176°C] oven for 10 to 12 minutes.)
A Little Bite to Carry You Through the Holidays
Frankly, these little bits are so bursting with flavor due to the Prosciutto di Parma and Grana Padano that they need little else. But…you know me: I have “Guild the Lily” tattooed on my chest.
For Thanksgiving, you can fill them with a mix of cream cheese and cranberry compote.
For Christmas, think thin slivers of leftover rare roast beef and a dollop of horseradish sauce.
And for New Years, well, I think a tiny mound of caviar and a spoonful of sour cream is exactly what Father Time craves.
Recipe Testers' Reviews
This gougères recipe is perfect for that irresistible, one-bite morsel of goodness and delectability that we’re all looking for on the cocktail buffet. It’s the perfect bite that includes cheesy, salty, savory, and herbal goodness. It’s the Rocky Mountain High of Poufs, the Sultan of Savory Puffs!
I can see it pairing well with a great single-malt Scotch, a nice, cool Chardonnay, a good, hearty Cabernet, and an icy Abita Turbodog. Yes, all of them! And I have to admit, I did sneak one right out of the oven with a diet Coke (decaf, of course).
These puffs are puffy and chewy, cheesy, and salty, and perfect coming right out of the oven. They’re great to serve before dinner to friends, but I recommend making two batches for a party. You’ll want to check the taste of one as they start cooling, then you’ll find yourself popping “just one more” in your mouth. They’re almost too easy to eat.
But make the two batches of dough separately, instead of just doubling everything in one pan.
One of these times I swear I’ll serve them with something, instead of just eating them while standing at the counter.
These gougères are freakin’ fantastic. I made them too late at night after a frustrating day at work, so I brought most of the batch to the office the next day, warmed them up, and fed them to the natives. They loved them even though they’d been sitting overnight. In fact, most people flocked to them. I used a #40 cookie scoop (that’s the one that yields a generous tablespoon) to scoop the dough. Spray it lightly with cooking spray and the puffs will slip right out.