Ham and Cheese Gougeres

May 20, 2020
Created by Harmons
1 hour
Serves 12
  • 1 1/2 cup shredded provolone piccante
  • 1/2 cup diced capicolla or ham
  • 6 fresh sage leaves, minced
  • 1/2 tsp freshly ground black pepper
  • 4 eggs
  • 1 cup water
  • 6 Tbsp unsalted butter
  • 1 tsp salt
  • 1 cup flour

Preheat oven to 375 degrees. Line 2 baking sheets with silpat mats or parchment paper.

In a medium bowl, add cheese, ham, sage and pepper and toss to combine.

Crack eggs into a small bowl and set aside.

In a heavy saucepan over high heat, bring water, butter and salt to boil. Reduce heat to medium-low, add flour and, using a wooden spoon, stir until mixture comes together into a sticky ball. Continue to cook and stir, drying out dough, 2-3 minutes.

Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and turn on low to let dough cool down, about 2 minutes.

Add eggs on low speed, one at a time, beating after each until well incorporated. Add cheese-ham mixture and mix on low to combine.

Using two tablespoons, scoop 1 tablespoon of dough onto prepared baking sheet. Repeat with remaining dough, leaving 1 ½” between dollops. Bake 10-15 minutes. Rotate pans, front to back and top to bottom and continue to bake until golden and crispy, 10-15 minutes.

From Urbancottagelife.com