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Gougeres with Prosciutto and Shaved Parmesan

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October 24th, 2008 · Print Print

 

I did not make up this recipe, but the moment I saw it, I knew I was going to make it.  After my very successful foray into eclair-baking a few months ago, I knew I wanted to adapt the choux dough into something savory, and soon.

So when we decided to have a housewarming party to celebrate (finally) being unpacked, I thought of gougeres. And amazingly, I also thought of my actual hardcover, made-of-paper cookbooks, of which I have a fairly good number, but which I literally never turn to. Usually, if I want to make something, I’ll just kind of make it up as I go along, based on 1) my own past recipes, and 2) internet research. But this time, in part just for inspiration, I dragged a stack of cookbooks over to the couch and started to look through them.

And I found these elegant little finger-sanwiches (in a Williams Sonoma Christmas Entertaining cookbook, very randomly). But they were surprisingly easy, and called for ingredients I already had on hand — the only thing I had to buy was proscuitto. And, I will say, although proscuitto is definitely an expensive ingredient, it’s really used as a garnish here, and I made about 20 appetizers with about three slices of proscuitto — not even a quarter pound.

I also have a secret to share there — sliced proscuitto in grocery stores is ungodly expensive. But there’s an italian market on a street right near where I live, and they were able to give me exactly the amount I needed, freshly sliced, for only a few dollars (for those of you in New York, it’s called Faiccio’s). But even for those of you who aren’t in New York, it’s another reminder that we shouldn’t assume that smaller, local vendors are more expensive than big, chain grocery stores!

 

Gougeres with Prosciutto and Shaved Parmesan
Inspired by Williams-Sonoma “Christmas”

INGREDIENTS:
1/2 cup whole milk
1/2 cup water
1 stick unsalted butter, cut into 4 pieces
1/8 teaspoon salt
1 cup all-purpose flour
1/3 cup grated parmesan cheese
4 eggs, at room temperature
3-4 large slices of proscuitto (about 3 ounces)

Preheat the oven to 375 degrees. Line two baking sheets with waxed or parchment paper.

In a medium sized saucepan, bring the milk, water, butter and salt to the boil. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to low and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Stir for 2-3 minutes, and then transfer the dough to the bowl of your mixer.

Add the parmesan and mix using a whisk attachment until smooth. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. The dough should be still warm. It is now ready to be used for the éclairs.

Fill a large pastry bag fitted with a large star (or plain) tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in small circle-shaped puff shapes. Leave about 2 inches between each puff to allow them room to expand.

Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the gougeres have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 10 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20-25 minutes.

Allow the gougeres to cool, and then slice each one in half with a sharp knife. Place a small (2-inch) slice of prosciutto and a shaved slice of parmesan (shave a block of parmesan with a vegetable peeler to get this effect!) into each one. Replace the tops, and serve!

Makes about 20 gougeres.


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Tags: appetizers · food



12 responses so far ↓

  • 1 mimi // Oct 24, 2008 at 8:56 am

    i totally want to make gougeres for my next party! these looks so yummy!!

  • 2 Anonymous New York // Oct 24, 2008 at 9:03 am

    Glad you’re unpacked and settled! Those look so delicious! I’ve been meaning to try gougeres and I looove proscuitto. A match made in heaven for me!

  • 3 Happy Cook // Oct 24, 2008 at 9:27 am

    They look perfect for parties.
    Delicious with a glass of wine

  • 4 Rita // Oct 24, 2008 at 10:35 am

    Gougeres have been on my “to cook” list for ages…I am a little affraid to mess up the dough…
    Here in Seattle we have Trader Joes, good place for cheap sliced meats.

  • 5 Joanna // Oct 24, 2008 at 11:20 am

    Oh, those look so good!!  I love the perfect little knot-like shape you gave them.  Also, we must live pretty close to each other, I’m right near Faicco’s too!  There are a bunch of local vendors that I frequent within a block or two, especially for Italian items… let me know if you want suggestions. :)

  • 6 VeggieGirl // Oct 24, 2008 at 11:31 am

    So cute for a homewarming party treat! :-)

  • 7 MyKitchenInHalfCups // Oct 24, 2008 at 12:31 pm

    Oh you make me laugh Katy!  I’ve been having the same kind of: open a book and “oh, I have to make that now.” and then find myself in the kitchen.
    You are oh so right about the small shops!
    These look lovely.  It really is grand that so many benefits spring from those DB challenges isn’t it.

  • 8 heather // Oct 24, 2008 at 9:39 pm

    wow!  those are lovely!  they look like the perfect appetizer!  yum!!

  • 9 amysingbaker // Oct 27, 2008 at 1:48 am

    Katy this looks awesome!  I think I have to go back and try that choux recipe after all – it was one of the challenges I didn’t do.  But prosciutto and parm?  This I can’t pass up!

    Amy

  • 10 Maria // Oct 27, 2008 at 1:59 pm

    These are going to be a hit at holiday parties. I just know it!

  • 11 EAT! // Oct 29, 2008 at 8:28 am

    Looks like a great recipe for the holidays.  I am adding this to my files.

  • 12 Lisa // Nov 2, 2008 at 4:45 pm

    OK..I’m a gougere junkie..I make them CONSTANTLY so naturally I had to comment.  They look fantastic, and if I wasn’t in the situation I was now, I’d be in the kitchen whipping up a batch like yours, YUM!

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