Proscuitto and Parmesan stuffed Gougères

By tulawdog

Ingredients

• 6 Tbsp Butter, salted
• 1/2 tsp Pepper
• 1/2 tsp Cayenne Pepper
• 1 cup Flour
• 4 Eggs
• 2 Tbsp Parmesan cheese, finely grated
• 1 Egg, beaten
• 3 oz Prosciutto, thinly sliced
• 3-4 oz Parmesan, shaved into thin pieces

Details

Servings 24

Preparation

Step 1

Preheat to 425 and line two baking sheets with silpats or parchment paper.

In a saucepan over medium-high heat combine the butter, pepper, cayenne and 1 cup water. Bring to a boil until all the butter is melted in. Whisk in the flour a bit at a time until all the flour is incorporated. The mixture should pull away from the sides of the saucepan. Remove from the heat and make a well in the center of the dough. Crack the eggs into the dough and mix with a wooden spoon, one at a time. With the fourth and final egg, add the grated Parmesan. The mixture should be paste-like.

Put the paste into a pastry bag with a 1/2 inch tip and pipe the dough onto the prepared sheets into rounds that are about 1 1/2 inch round and 1/2 inch high. You should have 24-34 rounds. Using pastry brush, lightly coat the tops with the fifth, beaten, egg so that they turn golden when baked.

Bake at 425 for 10 minutes, then reduce the heat to 350 for another 15 minutes. When the gougères are golden and crunchy, turn off the oven and pierce each gougères with a toothpick to allow the steam to escape. Return to the oven (off) for another 10 minutes to dry out.

Using a serrated knife, cut each gougère in half and stuff with sliced proscuitto and shaved parmesan.