Pumpkin Gruyere Gougères
- 1 cup whole milk
- 1 stick (1/2 cup) butter
- 1/2 teaspoon salt
- 1 cup flour
- 6 eggs
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 cup Gruyere Cheese, plus 1 tablespoon, grated
- 4 slices prosciutto, cooked and crumbled
Adapted from goboldwithbutter.com
Preheat oven to 400°F.
In a medium saucepan, bring milk and butter to a boil. Add the salt and flour, reduce heat to low and cook for another 2 minutes, stirring constantly, or until the edges of the dough pull away from the sides of the pan.
Remove mixture from pan and add to mixing bowl of a stand up mixer. Add 5 of the eggs, one at a time, mixing well before adding the next egg. Add pumpkin, maple syrup and 1 cup cheese and mix to combine. *If not using a stand up mixer, fold in cheese by hand.
Put mixture in one corner of a large resealable freezer bag, snip the edge by ½ inch and twist top to create a piping bag. On a large baking sheet lined with parchment paper, pipe mixture into rows of balls about ¾ inch high and about 1 ½ inches apart.
Make an egg wash with remaining egg and 2 tablespoons water, whisking to combine. Brush the tops with egg wash and garnish with remaining Gruyere and prosciutto chips. Bake for 15 to 20 minutes or until lightly browned on top.