Gougères Recipe
Gruyère Cheese puffs stuffed with Fontina Cheese and Prosciutto
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Frequently paired with
The best thing to pair and share with Gougères
Ingredients
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Dough and Filling
Method
Preparation and Baking
Add Eggs
Transfer the dough to a mixing bowl and let it cool slightly. Add eggs one at a time, mixing well after each addition until smooth and glossy.
Incorporate Cheese
Stir in the grated Gruyère cheese until fully combined. Season with black pepper and nutmeg.
Prepare the Filling
In a separate bowl, mix the diced Fontina cheese and chopped prosciutto.
Pipe the Dough
Preheat the oven to 400°F (200°C). Using a piping bag, pipe small mounds of dough (about 1 inch in diameter) onto a parchment-lined baking sheet, leaving space in between.
Make the Puffs
Using a finger dipped in water, smooth the tops of each mound. Bake in the preheated oven for 20-25 minutes or until golden and puffed.
Stuff the Puffs
Remove from oven and let cool slightly. Carefully cut a small slit in the side of each puff and stuff with the Fontina and prosciutto mixture.
Serve
Serve warm as an appetizer or snack.
